The recipe this week comes from the very own kitchen of author, Debby Grahl. I read and reviewed her book, Rue Toulouse, which takes place in New Orleans. I was starving for some Cajun food by the time I got to the last page, so I asked her if she had any recipes she wanted to share. And that is where Who Dat Gumbo came from.
Read my review of Rue Toulouse.
2 medium sized onions, chopped
6-8 celery stalks, chopped
1 Bell pepper, chopped
3 cloves garlic, chopped
1/4 cup peanut oil
1/4 cup all purpose flour
2 cups warm water
16 oz chicken broth
3 chicken breasts, diced and browned in skillet
1 lb. Andouille sausage, diced and sautéed (can substitute with any good smoked sausage)
3-4 green onions, chopped (do not sauté)
Your choice of hot sauce
Gumbo Filé made from sassafras leaves
There is a lot of prep involved in this recipe if you do it by hand. Mine took about an hour before I was ready to cook.
Have a small pot of water simmering on the stove. Place onion, celery, Bell pepper, and garlic in Gumbo pot and add a little of the hot water. Sauté veggies while making roux.
For the roux, pour 1/4 cup peanut oil in separate skillet and warm over medium heat. When oil is warm, but not too hot, add 1/4 cup flour and stir constantly until rich brown color occurs. If you see black flakes in the roux, it is burnt. Start over.
Add 16 oz Chicken broth and stir.
Stir in chicken, sausage, green onions, and hot sauce. Simmer over low heat for an hour. Once removed from heat, add Gumbo Filé to add flavor and thicken the Gumbo. Serve over a scoop of white rice.