Saturday, July 30, 2011

[Cooking] Gumbo! Mama Saucier's Super Gumbo

My wife's family's recipe. And it's pronounced Sew-shay (sew as in needle and thread).

Yes, not baking. That's coming after this one.

Mama Saucier's Super Gumbo
Bring 8 boneless, skinless chicken breasts to a boil in a fair-sized (8-quart, fill halfway with water) pot. When done set aside.

Mix in a bowl:
1 Cup of Tony Chachere's Instant Roux Mix
2 Cans room temperature chicken broth (not from the above pot, just normal size cans of low-sodium chicken broth)

In a Very Large Stock Pot (3-4 gallons+)
Melt 2 sticks of butter
1 "head" (stalk bunch) of Celery, sliced, just the main green part of the stalk. If you don't like the taste of celery, slice fine.
1.5 large yellow/1015 onions (diced)
2 Green Bell Pepper (diced)
3-4 minced garlic pods (aka toes or cloves - not the entire head!), can use from jar.

Once sauteed to softened, add & stir in:
Chicken broth from boiled chicken
3 cans of cut up/diced/mashed tomatoes (regular 14oz cans)

Bring to a boil then add:
Chicken breasts (don't bother cutting up)
1 tblsp Tony Chachere's Cajun Seasoning (add more if needed in 20-30 minutes. If too spicy-hot, add more canned tomatoes or tomato juice)
3 16-oz packages of frozen cut okra (3 pounds total, yes)

Let slowly simmer 3-4 hours (note below instructions). Stir constantly.
After the first 2 hours, add:
4-5 lbs smoked tube beef (sausage) or pork sausage cut into bite-sized pieces. These WILL swell, so slice more thinly than you would if panfrying or whatnot - maybe .25 inches, no more than .5 inches thick.

If things stick to the bottom, LEAVE THEM. It's burned by the time you notice and scraping them off the bottom will just ruin the gumbo - it'll be a burned-tasting mess. So leave it and you're fine (well, until cleanup).

10 minutes before serving (about the time to put the bread in the oven) bring to a boil (stir constantly at this point!) and put in 3 lbs shrimp. Turn down to slow boil, since you can easily scorch the entire pot at this point.

Serve over rice.

Note that if you want recognizable meat or veggies, add additional amounts along with the shrimp. Overall, the chicken will turn into little white strings, the veggies dissolve - basically, the only recognizable bits in the gumbo will be the sausage and shrimp, and if you added the sausage at the beginning, that's dissolved, too.

Any questions?

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