Spuddy's Andouille, Sausage & Chicken Gumbo
A Cajun dish that is simultaneously West African, French, Choctaw, and yes, German
25 (or 12 hungry Cajuns) ×
1 Spoonful Beef base or chicken base
Water
4 lb. Cut Okra
3 lb. Onions
4 Bell Peppers
Garlic (optional)
Celery (optional)
1 lb. Lard
1 Cup Flour (or a little more to get the thickness of paste)
4 lbs. Chicken Thigh Meat
Spuddy's Andouille (or a second best)
Spuddy's Smoked Sausage (or a second best)
1 lb. Chicken Necks
1 lb. Chicken Wings
2 lbs. Smoked Turkey Necks
1 lb. Chicken Gizzards (optional)
Spuddy Faucheux
Gumbo is a dish that falls under the Cajun umbrella, representing various parts of our Culinary Culture. Gumbo resembles many of the okra-based soups in West Africa. The name of the soup is derived from the Bantu words for the okra, kingombo. The concept of the roux is from the French. The Choctaw invented the filé. The sausage and Andouille are German. Use this recipe as a guide. Do not be afraid of tweaking to your taste. Gumbo comes from your soul, not a recipe.
Play your favorite music, dance, have a drink, use your imagination, use the best of ingredients, cook with passion, and slow your roll. You will knock it out the park.
Method
1. Fill pot ¾ full of water. Add half the onions, chicken gizzards, chicken necks, chicken wings, smoked turkey necks, and Andouille to the water. This is your stock. (Hen makes great stock also.)
2. Let this boil while making your roux. The beef and chicken base, celery, and garlic may be added at this time if you’ve decided to use them.
Making the Roux
1. In separate pot, heat the lard. When hot, add flour a little at a time, continuously stirring, until it’s all in. I’ve found the best thing to stir a roux with is a wide commercial spatula or what I call a “Hamburger Flipper”. Cook until dark brown.
2. After the Roux is the color you like, turn the fire off and add onions. This will stop the cooking process. Continue stirring until the roux cools (about 5 minutes).
3. Add the smoked sausage to the stock, then bring it back to a boil. Using a large spoon, one spoon at a time, add the roux to the gumbo. Whip the spoon around to help dissolve the roux.
4. Boil on medium heat for at least a half an hour. Every 5 minutes stir to be sure it’s not sticking. After a half an hour, taste it. If you like the taste, add the chicken thigh meat and bell peppers. Bring it back to a boil. Boil for 5-10 minutes.
Smothering the Okra
Remember, the okra is optional. You don’t have to add okra, but man, gumbo is so good with it. It's like bringing your baby 11 roses. When she asks where’s the 12th rose, tell her to look in the mirror. You don’t have to do this, but boy is it good!
1. Heat a ¼ lb of lard. Add okra to the pot. Continuously stir until all the slime is cooked out. Any time the okra sticks, add a little water. When the okra is soft to eat, and the slime is cooked out, it’s ready.
2. After adding the roux to the gumbo, add the okra. Cook the okra in the gumbo for 20-30 minutes.
Serve the gumbo over rice or eat it like a soup. In Cajun Land, we always eat gumbo with potato salad. Why? Because it’s a tradition and it’s the way Mama did it!
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