Gumbo with Bay Rice

 

This traditional southern dish is how babies are born. That plus whiskey.

You really want to take your time on the roux to make sure you don't burn it while you're bringing it into it's full-flavored goodness. 

Gumbo

from Q

1/3 cup bacon fat (or butter)

1/3 cup flour

1/2 lb. shrimp, shell-on

1 lb. chicken thighs, chopped small

14 oz. Andoulli sausage

1 yellow onion, diced

3 stalks celery

1 green bell pepper

6 cloves garlic

2 cups okra, sliced to desired thickness 

6 cups chicken broth 

2 Tbs. tomato paste

2 bay leaves

1-3 Tbs. Cajun seasoning, to taste

2 tsp. thyme

1/2 tsp. cayenne pepper

1/2 tsp. sweet paprika

1 tsp. salt

1 tsp. pepper

Bay Rice

3 bay leaves

2 cups rice

1 tsp. salt

1 Tbs. olive oil

broth for liquid (or water)

1. Make the roux: melt the bacon fat (or butter) in a medium sized sauce pan on medium heat. Add the flour. Cook until mahogany brown, stirring constantly (about 30-45 minutes).

2. Peel the sausage and cook in a dutch oven on medium-high heat. Break sausage into large chunks. Add the chicken thighs and cook until chicken is just cooked through. Set meat aside.

3. Peel the shrimp and save the skins and water (if using bagged) in a measuring cup. Fill to 2 cup mark and microwave until boiling.

4. In a dutch oven on medium-high heat, combine roux and the trinity (onion, celery, and pepper) plus the tomato and garlic. Cook until onion is translucent. 

5. Add shrimp broth, chicken broth, tomato paste, okra, and spices. Bring to a boil and then lower heat to a  simmer for 1 hour.

6. Cook the bay rice (however you cook your rice).

7. Add shrimp and cook. Serve over bay rice.