Thread: Chicken Shrimp & Sausage Gumbo Part 2

Today was a new day to continue cooking the Gumbo while having my morning coffee. The Stock Pot contents was jelly so reheating had to be done first so it could be drained & strained. While the pot was warming up I took advantage of the time to slice up the Garlic Smoked Sausage for frying.



We received this handmade large, very deep, ceramic bowl for a wedding gift and its perfect for straining stocks. The colander fits right inside of it. I did a bit of a dump allowing the stock pot contents to drip well before spooning the rest in. I was afraid the contents was going to fall on the Island making a greasy mess. After draining I used a very fine screen colander to strain the stock too. A nice Amber stock remained, even the Black Pepper was caught in the strainer.



After cleaning the pot out I add the Sausage for a slow fry to build caramelized flavor glaze in the pot bottom. Once finished the Aromatics are used to de-glaze the pot enhancing the stock even more. You can see the pot bottom is clean, all that flavor is now mixed into the aromatics.



The roux is just equal parts AP Flour & Oil, here I used Canola but I prefer a higher smoke point oil for Roux.



Once you get the Roux to this color constantly whisking you can take the skillet off the fire and keep stirring till it is cool enough to not scorch. It will continue to darken if just allowed to do so.



Once the Roux and Stock are one I add the roasted Garlic I made yesterday. By peeling then mashing with a fork it easily breaks up in the Gumbo while continuing to cook.



Rotisserie Chicken is very tender. I only boil the Gumbo for 1 hour after adding the Chicken so it doesn't fall apart. I do chunk it up a bit with a knife before adding to the pot. The last 20 minutes of cooking I add the Shrimp. The Shrimp was cleaned, de-veined, and chunked into 3rds before adding.



The seasonings were adjusted in the last half hour with the seasonings in the photo. I use a little bowl to taste the Gumbo with allowing it to cool enough to pick up all the flavors to fine tune the end product.



I uploaded a video to YouTube showing the end product. Thanks for reading.

Finished Gumbo - YouTube

Originally Posted by "D"

Mine is very similar. I also add a cut bell pepper and a tablespoon of diced jalapenos to the vegies. And I add a small bag of frozen okra. No I don't do anything about the "slime". I put the okra into the roux as soon as it is the right color. Then smother for about 15 minutes. The cold okra stops the roux from cooking further and keeps it from scorching. I then add the roux/okra to the broth until the consistence is how I like. I appear to make the gravy a little thinner than yours, more "soupy". Yes I am a cajun from south La. and have been cooking gumbo's and jambalayas for most of my adult life. Man gumbo is a touchy subject on La. FB sights, especially if you put tomatoes in it. I don't , but to each his own. I just worry about making sure I cook plenty and it taste's good.

When you hit Morgan City heading west the Gravy get thinner than New Orleans (my family has been there almost since the beginning of the city). Mobile, Al. Gumbo is really a stew. I must admit I made the Roux for Wild Ducks but when I thawed them out I didn't care for their smell. Wild Ducks to Chicken is no comparison in flavor profile but I wasn't making another Roux to finish. One of the reasons I left the Chicken in larger chunks. I'm with you it is richer than normal for us too using Chicken but still eats well.