Have you ever had real gumbo? I’m not talking about some chain restaurants claiming to have gumbo, I’m talking real, authentic New Orleans Gumbo?
Have you ever had real gumbo? I’m not talking about some chain restaurants claiming to have gumbo, I’m talking real, authentic New Orleans Gumbo?
Using a large enameled pot or Dutch oven, heat 2 tablespoons of the vegetable oil over medium heat. Add the celery, scallions, yellow onion, bell pepper and garlic. Saute for approximately 5 minutes or until vegetables are soft and onions are opaque. Spoon out and set aside.
Add the Andouille sausage to the same pot over high heat and cook until lightly browned on both sides. There should be enough leftover oil from the veggies to prevent sticking. Using a slotted spoon, remove and set aside.
Add the remaining vegetable oil to the same pot and add the chicken. Cook over medium-high heat until chicken is cooked and browned, approximately 5-8 minutes. Remove using a slotted spoon and set aside. Turn off the heat and set pot aside (you will use it again). Do not rinse pot, leave all of the browned bits in the pan (if there are any).
In a different medium saucepan, heat the clarified butter (or ghee) over medium heat until it starts to brown and smell nutty. Whisk in the flour.
Whisking continuously for 10-15 minutes. As soon as it becomes the desired color and you notice the deep, rich smell, remove immediately from heat. Continue to whisk for an additional minute while it cools so that nothing sticks to the bottom.
Re-heat the enameled pot or Dutch oven over medium-high heat. Add the white wine to deglaze and loosen all of those little brown bits. Add the stock, water, seasoning and hot sauce. Continue to simmer until the mixture reduces by 25%.
Reduce the temperature to low and add the chicken and sausage, sauteed veggies and tomatoes back to the broth. Continue to simmer for an additional 5 minutes.
Whisk in half of the roux. Continue to add slowly until sauce becomes the consistency of gravy. You may not need all of your roux. When it reaches the desired consistency, which will coat the back of a spoon, discard the remaining roux. Continue to cook on low heat for 5 minutes. Do a quick taste test and seasoning with coarse Kosher salt, if needed.
Divide the rice into serving bowls and spoon the gumbo over. Garnish with finely chopped parsley, if desired. A piece of crusty bread works well to mop up any New Orleans gumbo left in the dish if you don't care to lick your plate.
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