|
Gumbo and Collard Greens: Ann & Jason
Thanks to our good friends Patrick & Lacey, we made a Soul-filled Gumbo of true Southern origin.
 |
Described by Patrick as a "labor of love" this Gumbo took several hours to make. Thankfully Jason made it home from work early today, just in time to get comfortable in his hour-long stirring position! Thanks to the other Culinary Couples for feeding Jason "fried" pickles and Pimm's cups while he manned the roux!
 |
Dinner is served! Apparently MJ is the only one who got the memo we were taking a picture :)
 |
Gumbo:
Gumbo is a labor of love. It basically has three parts that need to be assembled together:
1. Stock - Put some chicken and water in a pot and simmer for an
hour or two with the tops of celery and parts of onion you don't want to
cut up. Add a few garlic cloves, bay leaves, black pepper, and
cayenne. When the chicken is falling off the bone, strain out the
solids and keep the stock. Pick the chicken off the bone and replace
into the pot. Toss the veggies.
2. Roux - While the stock is going, cook a roux with equal parts
flour and oil. Probably need at least 1 cup of each. Make more than
you think you could ever use cause this takes an hour of labor. SLOWLY
cook the roux for about 45 minutes with near constant stirring. Don't
let it burn. It needs to get dark brown however. Not quite coffee
black but getting close. Slowly stir this a spoonful at a time into the
broth until you get the consistency and color you're looking for.
There's no right amount here and it is to taste.
3. Veggies and sausage - Cook 1-2 pounds of smoked sausage in a
skillet. Add 2 finely chopped large onions, 5-6 chopped ribs of celery,
6 garlic cloves, a bell pepper (sub some local chile for a south by
southwest gumbo). Cook until soft and add to the pot of broth as well.
Serve over white rice with hot sauce. If you know the audience
likes some heat, add a few diced cayennes to the veggie mixture. Gumbo
means okra. I don't like okra that much and don't include it but some
purists will have you add 1/4 to 1/2 lb of diced okra to the veggie
mixture.
Collard Greens:
