A couple of weeks ago I tried making jambalaya. It was not so good. I then realized that I really wanted to make gumbo. Really, I've been wanting the gumbo at The Kingfish Cafe in Seattle, but that's just too far away. It was time to give it a go in my own kitchen.
The recipe I used came from Paula Dean. Seth liked it, as did my co-worker, but I'm not quite sure how I felt about it. The one at The Kingfish Cafe is just so good.
The recipe itself was pretty easy; although it is time consuming. It makes for some tasty comfort food. A couple of notes on the ingredients:
- Instead of smoked sausage, I used Louisiana hot links, but if you like spicy, go for Andouille sausage.
- The recipe calls for margarine, but I only had butter. It turned out fine with butter
by Paula Dean
- 3 large boneless skinless chicken breast halves
- Salt and pepper
- 1/4 C vegetable oil
- 1 lb. smoked sausage, cut into 1/4-inch slices
- 1/2 C all-purpose flour
- 5 T margarine
- 1 large onion, chopped
- 8 cloves garlic, minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1/4 C Worcestershire sauce
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 C hot water
- 5 beef bouillon cubes
- 1 (14-oz.) can stewed tomatoes, with juice
- 2 C frozen sliced okra
- 4 green onions, sliced, white and green parts
- 1/2 lb. small shrimp, peeled, deveined and cooked
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 T margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 T margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and 1/4 bunch parsley. Cook, while stirring frequently for 10 minutes. Add 4 C hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving, add the green onions, shrimp and chopped parsley.