Dirty Dishes: The Month of Gumbo

February is the month of Gumbo! Bold statement or secret truth?  Well, let's analyze...

It is that rough point of the year where in Chicago we’re trudging through slushy sidewalks. Bundled in heavy wool sweaters, clunky snow boots and ankle-length parkas.  Appearance is out the window as warmth is the only concern.  Many choose to stay in on weekends in favor of braving the elements.  Luckily February is the month of the ultimate house party occasion - The Super Bowl.  Where was the Super Bowl?  New Orleans the home of Gumbo.

I know what you are thinking...why would I write a blog about a Super Bowl party dish after the Super Bowl occurred?  Hmmm...if only there was an occasion coming up that would pair perfectly with gumbo...wait!  There is!  MARDI GRAS!  Nothing screams cajun cooking than a spicy bowl of gumbo.

The recipe that I used came from my friends at tailgateandcelebrate.wordpress.com.  This dish combines the aromas of onions, peppers and spicy andouille sausage, with the heat and texture combination of blackened seafood, chicken and rice commonly found in traditional cajun cooking.

It was my first time preparing this dish, but it turned out so well I plan on making it again soon.

Natalie’s Gumbo (Serves 6 - 8)

1 lb Andouille Sausage (links)
1 lb Chicken Breast (I used bone-in; skin on)
1 lb Shrimp (raw shrimp - peeled & deveined)
Salt & Pepper
Cajun Seasoning (I used a basic cajun blackening seasoning from Whole Foods)
Garlic Powder
½ cup Flour
½ cup Olive Oil
1 cup Onion, chopped
2 stalks Celery, chopped
1 cup Bell Pepper, chopped (I used a red pepper)
1 Poblano Pepper, finely chopped
1 Jalapeno Pepper, finely chopped
1 Tblsp Butter
4 cups Chicken Broth (I made my own chicken stock, but that’s not necessary)
1 clove Garlic, pressed
2 cups Cooked Rice

Add about ½ cup water to a large cast iron skillet and cook the andouille sausage thoroughly covering for most of the cook time, turning to cook evenly.  Remove after cooking and cut into bite size pieces.

While the sausage cooks, debone the chicken breast, remove the skin and cut chicken into ½ inch pieces.   Discard the small bones, but save the larger breast bones.  (Note: If you are simmering chicken stock during this process as I was, throw the excess skin in with stock.)  Season the chicken with salt, pepper, garlic powder, and cajun seasoning.  Once the sausage is done cooking, add chicken to the juices in the skillet and cook thoroughly.

Cut all vegetables.  Saute the onions and garlic with butter in the cast iron skillet, scraping up the brown bits from the skillet.

In a stock pot make a roux by heating olive oil (you can also use butter or bacon grease) until tiny bubbles are forming. Add flour a little bit at a time, stirring in.  Reduce heat to low and continue stirring until the roux turns to a rich, mahogany color.  This takes about 45 minutes.  Stir continuously, being sure the roux does not burn.  If it burns, you have to start over!

Turn off the burner and add the raw vegetables along with the onions and garlic from the skillet, stirring to coat with roux. Turn heat back on and continue stirring occasionally until veggies soften and onions are translucent. Add stock, and bring to a boil.

Add chicken and sausage.  Simmer approximately 30 minutes.  Season the shrimp with the cajun seasoning and remove the tails.  Add shrimp near the end of the cooking time and continue simmering until they turn opaque.

Add additional seasoning to taste (salt, pepper, cajun seasoning, cayenne, etc.).

Add cooked rice to stockpot and simmer for an additional 5 - 10 minutes or to your desired consistency.  

Top this spicy bowl of goodness off with a bottle of Jockamo IPA from Abita.
We will talk stock in a future blog; homemade stock is super easy, can be frozen for later use and adds unique depth and flavor to any dish.

Starting the first Friday of Lent (February 15), I will be trying fish & chips joints around Lakeview and the rest of the city and summarizing my review in a tweet.

Follow me @dirtydishesblog