If you have any knowledge of southern cooking, you would know that Gumbo is a real staple from Louisiana. It is made with some called a roux. A roux is equal parts flour and oil cooked to thicken soups and sauces. The darker the roux, the less thickening power it has. But what the roux lacks as a thickening agent, it makes up for in flavor. The roux in gumbo which is cooked till it is just about burned, makes the smoky rich flavor that is so apparent in the this dish. The other thing about gumbo is whether it has okra or filet powder. Both used also to thicken, have there fair share of flavor differences. Okra is a vegetable that originated in Africa and has a mucus inside that helps to thicken the soup. Filet powder, which is made from the sassafras plant has kind of a floral note to it. I prefer filet powder over okra because of the smell and taste it brings to the palate.
I have been making this dish consistently for the last 2 years or so, and yet I still can’t seem to get the perfect recipe down. Don’t get me wrong, I can make a mean Gumbo, but my problem lies in the creativity that makes mine unique. I have tried different meats and seafood. I have also tried different vegetables. This recipe is so far my most interesting interpretation of classic gumbo. I would love to have your thoughts and ideas on this matter.
Gumbo with Andouille and Tomatillos
Ingredients
1/2 c vegetable oil
1/2 c flour
6 c good quality chicken stock
1 1/2 c diced onions separated
1/2 c green bell pepper
1/2 c celery
1 c pablano pepper separated
1 Serrano chile ribs remove and minced
3 andouille sausage links sliced
1/2 pound boneless skinless chicken thighs sliced
4 tomatillos chopped
2 cloves garlic pressed
1 T old bay
1 T filet powder
salt and pepper to taste
Process
-Start by putting 1/2 c pablano peppers, 1/2 c onions, and 2 tomatillos into a food processor and blend till smooth. Add a little bit of water to make it come together.
Meanwhile brown your sausage in a dutch oven. Once browned, remove and add the chicken and also brown. Remove chicken from dutch oven. Add the oil and flour to the dutch oven on a low heat. To make a roux worthy of gumbo it will take patience. Start whisking the oil/flour mixture until in turns a brick red. This will take about 30 mins. Do not try to speed up the process by turning the heat up, as you will burn the flour and have to start over. When the roux in ready add your onions, peppers, and celery. Continue whisking till the vegetables turn translucent. Start adding the chicken stock slowly while whisking constantly. Add the rest of the stock and then also add your meat back into the pot.
When the gumbo has come to a simmer spoon the tomatillos mixture in. This would be a good time to add the old bay and Filet powder. As the gumbo comes back to a simmer, taste to see that the seasoning is correct. Adjust with salt and pepper as needed along with more old bay and filet powder if desired.
Serve with white rice and a bit of hot sauce and your in business!
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Jason Alm has a degree from The Cooking and Hospitality Institute of Chicago in culinary arts. Professionally, he works for a laundry company out of Gurnee. He spends much of his time learning new cooking techniques and hopes to one day be cooking again full-time. Jason also plays guitar at his church and records when time allows.
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