Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy, because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)
- 8 chicken thighs (I much prefer dark meat in a gumbo)
- 1 1⁄2 lbs richard's smoked sausage, sliced (or your favorite smoked sausage)
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 6 garlic cloves, minced
- salt and cayenne pepper
- green onion, chopped
- parsley, chopped
- Brown chicken thighs and sausage in a cast iron dutch oven. Remove from pot and let cool.
- Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly, until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! Once the flour has browned to this point, quickly add onions, bell pepper and celery. Cook until onions are transparent. Add enough water to fill the pot about half way. Simmer.
- Meanwhile, debone chicken. Add chicken and sausage. If needed, add more water to cover the chicken.
- Add minced garlic, salt, and cayenne.
- Let simmer for about an hour.
- With a large spoon, skim as much fat as possible from the top.
- Serve in a soup plate, over hot cooked rice.
- Sprinkle green onions, parsley, and file in the bowls.
- MMMMMMMMMM -- good stuff!