Chicken and Sausage Gumbo

There are few Southerners who have not tasted the wonders of that which is gumbo, which comes in both Cajun and Creole varieties. The Creole version is usually made with shellfish: most commonly, shrimp, crab, and crawfish, but sometimes also including mussels or oysters. The Cajun varieties vary, usually using either shellfish or "meat", but rarely ever both. That's what you'll find in Louisiana, of course. Being a Mississippi girl, we don't adhere as closely to the "rules" of gumbo as the NOLA natives, and one will often find gumbo with a combination of both land and water proteins simmering in their pot.

Now, most often, I make just a simple chicken and sausage gumbo; it's easy to find every ingredient needed at the most deficient of grocery stores. Occasionally, though, I may throw in some fresh Gulf shrimp or crab claws. I know, most Cajuns would lynch me for the blasphemy, but, well, we "Stump Jumpers" don't care much for Cajun culinary law.

So...! Gumbo!


INGREDIENTS (This is based off my most recent gumbo venture. No two batches of gumbo ever turn out the same. Honestly, I measure nothing, and this is the first time I wrote anything down.)
1 medium bell pepper
2 stalks celery
1 large yellow onion
7 green onions
7 cloves garlic
1 large jalapeno
10 chicken thighs, bone in and skin on
1 32-oz package of Cajun sausage (I always use Conecuh)
4tbsp olive oil
1/2 cup flour, give or take a little
Enough water to cover chicken and veggies
Salt, to taste
Black pepper, to taste
White pepper, to taste
Ground red pepper, to taste
Cajun seasoning, to taste (Tony Chachere's, Zatarain's, and Slap Ya Mama are the most advised brands)

(Making the chicken stock! Next to the roux, the most important part of gumbo.)

STOCK:
In a large stock pot, place chicken thighs and veggies, along with about 1tsp each of the seasonings (you can add more later). Add enough water to just cover the chicken thighs. Bring to a boil, then reduce to medium for about 15 minutes, then to low/medium-low for about another 15. Turn off stove, remove chicken thighs from pot and allow to cool. DO NOT POUR OUT THE STOCK!

(Starting to look like something worth eating, huh?)

Once the thighs have cooled, remove the skin and meat; discard the meat and bones, and tear or cut the meat into bite-sized pieces. Return meat to the pot (this should not be over a heated stove eye right now), and also add the sausage.

ROUX:

(Early roux stage)

In a heavy skillet (cast iron is best), add your olive oil and heat to medium high. Using a whisk, slowly add and combine the flour to the oil. Add enough flour to soak up the oil, but not so much that the flour sticks to itself in a ball. If you add too much flour, don't be afraid to add more oil to thin it out. Reduce the heat to medium or medium-low (temperature will depend on your stove). Stir continuously, allowing flour to darken gradually and not burn. For a true gumbo roux, you want a "brick" color, a deep brown-red. Depending on your stove and your skillet, this may take 30-40 minutes. It doesn't take long to go from the perfect roux to the burnt roux. If you DO overcook your roux, don't fret! Just empty your skillet, give it a good scrub, and then start over. The roux really makes the gumbo, so you DON'T want to mess this up!

(PERFECT gumbo roux!)

Once your roux reaches the deep, rich brick color, remove from heat. Return the stock pot to the stove at medium heat. Once it has come to temperature, add the roux and mix thoroughly. Give the gumbo a taste, and adjust seasonings as desired. Reduce heat to low and let simmer for... A while. I didn't really keep track of time, and it really depends on your stove and what type of sausage you use. You want to make sure that you don't cook your gumbo so long that the sausage turns to mush. Serve over steamed rice, or just a little scoop on top.