My mom made gumbo every once in a while while I was growing up, and I still think that her gumbo is better than any I've ever had at any restaurant, no matter where that restaurant may be. Mom lived in the Virgin Islands for a while before I was born, which is where she learned this recipe. She gave me the info for the base, and I just added into it some southernish greens and made a couple of changes to make it kosher. The recipe is relatively simple, but takes time. Making the roux itself takes almost 40 minutes and should not be attempted by someone who has lack of stamina, heart palpatations, or is less than 50' tall, as it must be stirred constantly.
That warning aside, this gumbo will knock your southern socks off:
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What you need for the gumbo:
1 Whole chicken
3 Large onions (I used 2 humungoid onions)
1 Large bunch of celery
6 Cloves of garlic
1 Leek
1 Bunch of kale
2-3 Sausages (I use the Sinai 54 kosher Polish dogs from Costco)
12C Chicken or vegetable broth
3 Tbsp Cajun spice (see below)
Hot rice to serve the gumbo over
For the roux:
About 1 ½C plain white flour
About ¾C Oil (not olive - I used safflower - you need an oil that can withstand high heat without burning)
Cajun Spice mix:
(I grind this up with a morter & pestle, and it comes out perfectly uniform. If you want to do a larger batch, you can use a blender or food processor - can be stored in an airtight jar, etc. etc.)
1 tsp Dry mustard
1 tsp Onion powder
½ tsp Paprika
1 tsp Thyme
1 tsp Basil
½ tsp Ground cloves
1 ½ tsp cayenne Pepper
1 tsp Black Pepper
½ tsp White pepper
1 Tbsp salt
Putting it together:
If you're using a whole uncooked chicken, put it in a large pot with all of the broth. Add chopped onion, celery, and garlic. Boil the heck out of it until the meat is falling off of the bone. Let cool and remove the unedible stuff from the soup.
I personally don't like doing something like that unless I'm saving the stock, so I picked a chicken clean that I had roasted the night before. I already have a good chicken stock (which I make and then freeze in leftover glass jars whenever I roast a chicken), so I let that defrost in the sink while I was shredding the chicken.
If doing my method, chop up the onions, celery, and garlic, and throw it all into a large pot over medium heat with a splash of oil. Stir it around for about 5 minutes, then add the shredded chicken. Stir that around for another 5 minutes, then add all of the stock and up the heat to high.
While waiting for the soup to come to a boil, thuroughly clean the kale and the leek. Both are somewhat sandy, so rest them in a bowl filled with water and gently massage the vegetables at the top of the water. Once they're ready to give you a good tip, lift them out of the water and shake away the extra moisture. Kale stems are very fibrous, so when chopping up the kale, make sure to discard the bottom 2-3" of the leaf. The rest is perfectly edible. Slice the leek into rounds - they'll come apart in the gumbo into little circles.
Once the soup is boiling, add the leek and the kale. Cover and lower the heat to medium. At this point, you can slice up the sausage (if you're using it), but it doesn't need to be added for another half hour or so. Let the soup simmer, stirring occaisionally for a half-hour, then get started on the roux:
Roux:
This is a base recipe for roux and can be used in any recipe. You'll need a large sautee pan to start off with. Pour in enough oil to cover the bottom of the pan, and put on the stove on medium-low (you may need to adjust for your stove, as my burner ≠your burner ≠anyone else's burner. Wait for the oil to heat up for about 5 minutes, then start adding in the flour, a handful at a time. During this entire process, you must stir constantly and consistently. Between each flour add, stir until it is well-incorparated. You want the consistency to be a bit thinner than Elmer's school glue. Once that consistency is reached, do not add any more flour. All of the flour adding should be done within the first 10 minutes of cooking, as it is important that the roux have consistency in flavor.
This process, as said before, can take anywhere from 30 to 45 minutes. Make sure that when stirring, you are scraping the entire bottom of the pan. The color you are looking to achieve is a light cocoa brown. Don't let the roux thicken too much and become dry, and don't let it burn (that's why the stirring is important). Here's what mine looked like from beginning to end (photos taken approx 10 minutes apart):
When the correct color is achieved, take the pan off of the heat, but continue stirring for another 3-5 minutes, or until the roux has cooled.
Once that's done, you're on the home stretch!! Let the roux cool for another 5 minutes, then stir it all into the soupy stuff. Turn the gumbo up to high again and wait for a boil. Boil for 5 minutes, remove from heat, and serve!
Before adding the roux
After adding the roux
You can serve the gumbo over rice or just as a stew... it freezes and refridgerates well. For an extra kick of spicyness, drizzle some hot pepper oil or some sriracha on top. Try to not burn your face off, though, unless you're like me, and can bloody take it. Enjoy!
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