GRANDPERE' SOILEAU'S GUMBO
3 Quarts Water
8 Chicken Breasts
2 long links Richards regular sausage (a good smoked pork-beef mix)
2 cups roux (if you like thinner, decrease it some) - instructions below
3 cups pureed onions
2 cups pureed bell peppers
½ to 3/4 cup pureed celery (more celery sweeter the flavor)
@ 1/8 pound tasso (Cajun smoked & peppered pork)
1 tablespoon gumbo file'
4 bay leaves (small)
pinch of ground sage
pinch of powdered basil (I like 2 actually)
pinch of ground thyme
cayenne pepper (to taste)
Boil chicken, sausage, & tasso in 3 qts water (good boil for at least 25 minutes).
Remove chicken, sausage, & tasso & allow it to cool, & debone for later (then refrigerate)
Add roux to stock & be sure to dissolve thoroughly
(You may want to spoon off grease at this point, when the boil settles down)
Add only sausage & tasso back in
Add onions, bell peppers, & celery (Add slowly as not to cool gumbo too quickly)
Add 1 tablespoon file' (more if you like the flavor), 4 bay leaves, pinch of sage, basil, & thyme.
Slow boil for about 45 minutes THEN salt & pepper CAREFULLY
(stir to mix seasoning thoroughly, return to boil for a little, then check seasoning)
Slow boil for another 45 minutes.
AT THIS POINT, COOL OVERNIGHT FOR BEST RESULTS (skip to "add deboned chicken if you can't wait)
Before stirring in morning, remove grease which has hardened.
Heat up gumbo on a LOW setting, so as not to stick on bottom
Add deboned chicken to heated gumbo & allow to cook in for at least 30 minutes
(if you use GARLIC or OKRA, add at this point - start SMALL with the garlic)
Check seasoning & season as desired
Serve over rice (Serves 6 - 8)
Making Cajun-approved Roux:
Ingredients: 1 Cup Olive Oil (or your preference); 2 Cups regular flour
In a cast iron skillet heat up olive oil on HIGH until a pinch of flour sizzles.
Use a whisk to slowly add in flour & then stir constantly until you brown it to your taste. You may want to move the skillet on & off the burner to control heat rather than turning the heat down. The darker the roux, the closer it will be to what the old Cajuns made - but do NOT burn the roux.
You may want to open the windows or bug WalMart until they start stocking a genuine roux from Louisiana.
Dr. Kermit P. Soileau, 764 Main Street, Chipley, Fl. 32428 850-638-3638