Variation on Recipezaar "gumbo" Recipe#: 234493

Variation based on my personal tastes...

• Ready In: 2 hrs 45 mins
• Serves: 10-12
• Yields: 12 8 oz. servings

Ingredients

• 1⁄3 cup  cooking oil
• 4  tablespoons butter
• 1⁄3 cup all-purpose flour
• 1 1⁄2 cups onions, chopped
• 1 1⁄2 cups green bell peppers, diced
• 1 -2  jalapeno pepper, sliced
• 2 -4  celery ribs, chunked
• 1  lb andouille sausage, sliced (or smoked sausage, if you can't get smoked andoulle)
• 1  lb shrimp, cooked
• 1 1⁄2 lbs chicken, cooked and pulled
• 1  bay leaf
• 1⁄2 teaspoon oregano (divided in two equal parts)
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon thyme
• 4  garlic cloves, diced
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1  teaspoon  set aside for later addition to taste ground sea salt
• 1  tablespoon  set aside for later addition to taste ground sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon fresh ground white pepper
• 1⁄2 teaspoon  ground crushed red pepper flakes or 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon paprika
• 2 -4  cups  chicken stock
• 1⁄4-1⁄2 teaspoon cornstarch, to thicken
• 12  cups  jasmine rice, cooked

Directions

1. 1) Make the Roux: In a small saucepan, dust flour over medium hot oil, and cook on medium, stirring constantly until the mixture turns brown. Heat it slowly or it will burn -- don't be tempted to crank up the heat to make it cook faster, this process should take 15-20 minutes to complete. If it starts to smoke, you're on the verge of burning it, so turn the heat down as far as it will go and continue stirring. When burnt, it becomes unusuable and turns a grainy looking texture. (We don't want this! ;D) When finished, let it cool in the pan.
2. 2) In stovetop pot on medium high heat, melt butter. Saute and stir chopped veg, sausage slices, pulled chicken, half of the garlic dice and half of the herbs and spices until browned and aromatic.
3. 3) Add other half of herbs, spices, garlic, and chicken stock to deglaze pot(release the true flavor-spirit of the Gumbo). Once the sticky stuff is removed from the bottom of the pot, add bay leaf and completed roux. Either start with about 1/4 tsp of each: oregano, basil, thyme, onion powder, garlic powder, white pepper, black pepper, paprika, and red peppers, and then add to taste (read: preferred level of spice), or add half during saute and half during simmer of above-listed herbs and spices.
4. 4) Reduce by low simmer until you can't keep people out of it without the threat of bodily harm. One can transfer pot contents to a crockpot and cook it on low for about 8 hours, taste it, then add more seasonings, if needed, or use this same pot (my preferred method). The roux may overpower the salt added, so it may require more over time, thus the 1 tablespoon set aside for adding to taste. Add water, if necessary, to reach desired consistancy.
5. 5) Bring up to simmer for last 20 minutes. Add cooked shrimp during last 5 minutes, if using.
6. 6) Thicken to taste with corn starch and water mixture. Using corn starch, put 2-3 Tablespoons in a cup, add a bit of water and mix until dissolved, then add the mix to the gumbo and stir it inches Pinch in more and stir, if roux not thick enough. (It should be about the consistancy of spaghetti sauce).
7. 7) Remove bay leaf and serve in wide bowl over cooked jasmine rice.
8. 8) Jiwi! (Enjoy!).