Day: July 17, 2011

Chicken, sausage and shrimp gumbo

1/2 cup vegetable oil
1/2 cup all purpose flour
3 large onions, chopped
3 bell peppers, seeded, chopped (red and green)
4 celery stalks, chopped
1/2 teaspoon chilli flakes
1/2 teaspoon paprika
sea salt and whole peppercorns
1/2 cup dry white wine
leaves from two handfuls of fresh thyme
3 bay leaves
2 tins plum tomatoes with juice
2 cups low-salt chicken broth
6 smoked sausages, cut diagonally in 1/2-inch-thick slices
1.5 pounds skinless boneless chicken breast, cut into 1-inch cubes
1 pound peeled prawns
Tabasco sauce, to taste

Combine chilli flakes, sea salt, paprika and peppercorns in a mortar and pestle and grind to a fine consistency.

Brown chicken and sausages in a frying pan. This will add extra flavour. I used Hickory smoked sausages I get from the Giggly Pig lady, as they have a nice smoky flavour that really complimented the dish, and also have a bit of a kick, which also fit in nicely.

In a large cast iron pot, make a roux with the oil and flour (see below). Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 5 minutes.

Add seasoning, wine, tomatoes, stock, thyme, and bay leaves; bring to boil, stirring occasionally.

Add sausage and chicken, reduce heat and leave to simmer until chicken is cooked through, about 20 minutes. Stir frequently to avoid letting the roux catch and burn.

Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes.

Season gumbo to taste with Tabasco.

Garnish with minced parsley and serve with steamed rice alongside.

How to make a roux

1. Heat 1/2 cup of oil, or other fat in a heavy skillet over very low heat.
2. Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
3. Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
4. Remove from the heat and continue stirring until it has cooled down a bit and there’s no risk of burning.
5. Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.

Tips

1. A dark roux will thicken less than light roux.
2. If black specks appear in the roux, it has burned and you’ll have to start over.
3. If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.
4. Gumbo tastes even better the following day, as the flavours will really develop.

Current Mood: Good