1.5 pounds diced chicken meat 2 cups diced onion
1 pound diced Andouille Sausage 2 cups diced bell pepper
6 cups chicken stock 2 cups diced tomato
2 tablespoons kosher salt 2 tablespoons white pepper
3 tablespoons minced garlic 3 tablespoons file
2 tablespoons Louisiana Hot Sauce 3 cups dark brown roux
2 tablespoons vegetable oil (recipe below)
In a stock pot, over high heat, combine vegetable oil, onions, bell peppers and kosher salt. Stir continuously until the vegetables began to look translucent. Reduce heat to medium high and add tomatoes, garlic, white pepper and sausage. Simmer for 8 to 10 minutes and add the remaining ingredients to the pot. Cover and simmer for 45 minutes, stirring occasionally. Remove from heat, cool, then refrigerate for 24 hours. Steam white rice and serve gumbo over 3 or 4 tablespoons of rice. Serves eight.
This is the hard part and very few people take the time to make a roux correctly.
1.5 cups vegetable oil 1.5 cups all purpose flour
In a cast iron skillet (any sauté pan will do if you do not own a cast iron one), heat the oil. When the oil will bubble by adding a pinch of flour, it is hot enough. Add all the flour and stir constantly, scraping the bottom of the pan to eliminate the burning of the mixture. This takes a good deal of time and it is usually quite hot standing over this roux for the required amount of time. For me it takes the same amount of time that it takes me to drink one pitcher of beer (my special timer). The mixture will turn light brown then dark brown. When it is the color of milk chocolate, remove from the heat, but continue stirring and scraping until the pan cools enough that the mixture does not stick and burn. You have successfully burned your roux!
Chef Scott Blackwell