It's hard to come up with anything better than soup or gumbo on the stove when a storm's moving in. It seemed like perfect timing to me because to be honest, I'm ready for a long break from staining shakes. What the heck did I get us into?
Anyway, it wouldn't be like me at all if I didn't putter an afternoon away in the kitchen, not that I really needed to mind you because, contrary to popular belief, gumbo comes together pretty fast at least this one does.
While we've made this particular recipe several times before, I've never made it with linguica instead of andouille and chicken rather than seafood, but believe me it was OK. Just be sure to prep everything, and I do mean everything in advance, because once your cast iron stew pot's sufficiently heated and the vegetable oil almost at the point of smoking, adding the flour and stirring it all into a mahogany colored roux takes a mere 3 minutes, so you'd darn well better have the trinity (onion, celery and peppers) ready and waiting to cool the savage beast or you'll be makin' that roux all over again. Just sayin'.
For you purists out there, I've made a roux the old fashioned way before too, which entails a good half hour stirring and coaxing that nepalm mixture of oil and flour into an acceptable color, but the quick method works great too and I've never been able to taste a difference.
Anyway, with the addition of spices, good stock, canned tomatoes (making this a Creole gumbo), 15 minutes later the pot of boiling flavor filled liquid's ready for the meat. In our case, I used linguica because I was unable to find andouille locally, sliced into coins and browned quickly before adding seared chicken pieces. Fifteen minutes later we were moaning over the results.
Our friend John, Big Guy's huntin' partner is visiting from Eastern Oregon so they're going to take advantage of the lull before the big storm to hit the bay for crabbing. Thankfully, Alsea Bay is relatively sheltered because there's an awful lot of white water and heavy waves on the ocean today. We're supposed to be getting 55 mph winds along with heavy rain starting tomorrow (Sunday) so they'd best get their crabbing done before then.
Chicken and Linguica Gumbo from JBug’s Kitchen Antics adapted from Bon Appetit
1/3 cup vegetable oil
1/3 cup all purpose flour
2 stalks of celery, chopped
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 bay leaves
1 teaspoon coarse salt
1 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne depending on taste
1/2 teaspoon garlic granules
2 teaspoon Cajun seasoning
20 ounces seafood or chicken stock (low sodium)
1 – 14 ounce can diced tomatoes with juice
1 pound smoked linguica or Andouille sausage cut into 1/2 inch thick slices
1-1/2 pounds skinless boneless chicken thighs, cut into large pieces
1/4 cup flour
Freshly cooked long grain rice
Prep all ingredients before you start. Heat oil in heavy cast iron Dutch oven over high heat until almost smoking. Add flour, lower heat to medium high and stir being careful not to splash until dark reddish brown in color (takes 3 to 5 minutes stirring constantly). Do not under any circumstances leave the pot unattended. When the roux is a rich reddish chocolate brown, immediately add chopped celery, onion and bell peppers and stir well to combine. Lower heat to medium and cook until vegetables are softened – about 5 minutes. Add spices and cook for additional minute. Add stock, canned tomatoes. Boil for 15 minutes. Reduce heat to simmer. In a medium skillet, fry sausage pieces until browned on both sides. Add to gumbo. Reserve sausage drippings. Dredge chicken pieces in flour, shaking off excess. In same skillet in brown chicken in sausage drippings until golden on all sides. Add to gumbo and simmer for 15 minutes or until chicken is cooked through. Serve with rice. Makes 4 large servings.
A year ago - Cider Brined Pork Chops
Two year's ago - Apple Jack Glazed Ribs with Corn and Green Chile Gratin
Three year's ago - Green Chicken Curry