Island Gumbo

Ka Honu · May 13, 2011, 12:32:35 AM

So I'm back and have to use some of my NOLA goodies. We obviously need GUMBO!! I think I'll try a couple of "new" techniques I picked up at JazzFest food demos and see how it comes out (How bad can it be?).

First browned the andouille and roasted a chicken in the SRG with some Soileau's Bayou Blend (Thanks, Krewe guys).

Shredded about 2/3 of the chicken and stripped out the bones. Set it all aside.

Chopped my veggies (onion, celery, bell pepper, jalapeno, & garlic) in two batches, one fine to cook into the "base," and the other coarser to add later.

Now I'm ready to make my roux.

Got it pretty dark, then added (in turn) whole peppercorns, finely chopped veggies, and chopped okra. Who knew you could put your okra in the roux? It still thickens but it's more subtle tasting than the usual method. Add the chicken bones, a bay leaf, and stock, bring to a boil and then simmer for two hours. Strain or otherwise remove the bones and peppercorns and you have a "base" which you can finish or save (okay to freeze).

To finish, cook the other veggies (in turn), add Creole seasoning (Soileau's again), and add to the base. Bring to a boil, add in thyme, Worcestershire, and Tabasco, and simmer for 30 minutes. Add the meat and some parsley and cook for a few more minutes. Throw in some lemon juice and salt (if needed) before serving (with rice, green onions, and adult beverage of choice).

Don't know whether to blame the "early okra," the chicken bones, the Soileau's, the whole peppercorns, or what, but this turned into one of the finest pots of gumbo that ever came out of my kitchen (not just the new kitchen - any of them). Only thing I might change is to put the meats back in to cook a bit earlier in the process. Other than that, this is some awesome stuff and I think I may finally know what they're talking about when they say the flavors are "layered."

La Quinta · May 13, 2011, 01:29:02 AM

Holy cow...that recipe is killer...could I use frozen okra? I like that you made the roux so dark...I get nervous taking it to that color...I'm afraid I'll burn it...which is this kiss of death as you well know...

I printed this...very different then how I usually make gumbo...

Thanks...T

3rensho · May 13, 2011, 01:30:04 AM

OMG but that looks good. Stomach growling

deb415611 · May 13, 2011, 03:34:40 AM

KH - That looks so good. I have never made a roux, I'm going to have to try this, I guess I'll need to start by making andouille .

DisplacedCoonass · May 13, 2011, 04:32:09 AM

Was one of those demo people John Besh??

TestRocket · May 13, 2011, 05:59:45 AM

I'd gladly take a bowl! ;D

KyNola · May 13, 2011, 07:34:38 AM

Looks great KH. Interesting technique with combining the bones, stock, etc with the roux to make a "gumbo base?". I know that gumbo was good.

LQ, don't know why you couldn't use frozen okra as long as it was already cut. I personally don't use okra in my gumbo which can cause great debate but I chalk it up to personal preference.

That gumbo looks delicious Paul, nice going!

Ka Honu · May 13, 2011, 08:11:51 AM

Quote from: DisplacedCoonass on May 13, 2011, 04:32:09 AM
Was one of those demo people John Besh??

The guy who did the demo I stole techniques from was Lee Richardson, a New Orleanian and Katrina refugee now at Ashley's Capitol in Little Rock. He trained under Besh back in the day.

Quote from: La Quinta on May 13, 2011, 01:29:02 AM...could I use frozen okra? I like that you made the roux so dark...I get nervous taking it to that color...

We don't always have fresh okra available in Hawaii so I used frozen and it worked fine.

Don't be afraid of roux. Take your time and it'll be fine. If you burn it (which doesn't happen often, if at all), you've only lost some flour, oil, and pride. I use a 2:1 flour to oil ratio and either a cast iron skillet or my gumbo pot and either a roux whisk or a wooden spoon and never have a problem. Peanut oil is best but I'm cheap and use canola. I have to say it's easier now that I can watch TV from the kitchen through the wall that is no more. Pachanga had a great post about making roux about a year ago but I can't find the URL (but saved the post itself if anyone wants it).

Quote from: deb415611 on May 13, 2011, 03:34:40 AM... I guess I'll need to start by making andouille.

I don't make my own andouille but, as the Krewe can tell you, I get some of the world's best from Wayne Jacobs' in La Place, LA.

KyNola · May 13, 2011, 08:15:02 AM

Yep, that is some serious good andouille over at WJ's.

OU812 · May 13, 2011, 10:16:34 AM

Now thats some good lookin gumbo!

ronbeaux · May 13, 2011, 11:11:14 AM

Excellant! Nice color on the roux too. :P

Hopefull Romantic · May 13, 2011, 12:40:45 PM

Hi KH and a great recipe indeed. I have a friend who left Jordan yesterday to New Oreleans and I had already given him a list of stuff to bring back with him. Once he is back (some time mid June I think) I am going to try out your recipe. It does look SCRUMPSIOUS.

Hady

Ka Honu · May 13, 2011, 03:46:45 PM

HR - Wecome back! I'd have trouble asking someone to shop for me in New Orleans - there's just too much stuff I'd have to have. I could probably use their entire luggage allowance just on Zatarain's herbs, spices, and mustard.

hal4uk · May 13, 2011, 04:31:12 PM

Sounds/Looks mighty gooooooood!!
Maybe you could drop in and give some lessons at K-"Lalalalalalalalalalala" Kitchen?

Ka Honu · May 13, 2011, 06:05:29 PM

Yeah, I knew we were in trouble when they had the Johnny's takeout menu at the register. Their gumbo was well below expectations (but, on the other hand, at least they had a kitchen and the po'boys were good).