Thursday, December 12, 2013

it is cold outside

And i am doing a Cajun style gumbo.
I do not have access to the dried sassafras leaves that make up the Cajun file used often, but the taste is very on point!

5 Bay leaves
1 tablespoon Sage Leaf
2 cups celery, chopped
2 onions, diced
1 bell pepper, diced
4 garlic cloves, minced
1 teaspoon oregano
1/4 teaspoon Cayenne pepper
1 table spoon basil, chopped
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon salt (add more to taste)
2 cups chicken stock
32 oz of canned whole peeled tomatoes
2 cups okra, chopped
2 cups chicken, diced
1 lb Andouille sausage, sliced
Bacon fat to coat the pot
water to maintain liquid
flour and butter to make roux

begin to sauté the onions with pepper, salt and paprika on medium high heat.
When they become translucent add, garlic, celery, peppers and okra.
Take bay leaves and sage leaves and boil then in a separate pot with water or chicken stock for 5 minutes to extract flavor, strain and add to main pot.
Add all the remaining ingredients and bring the liquid level up to 2 quarts.
Continue simmering for several hours (minimum 2 hours, but more is good!)
Add roux to thicken slightly and serve over rice