Gumbo

We cheated in this one a little.  The real recipe called for frying chicken first, but there was not enough time or energy to do that, plus we fried chicken just a few days ago.  I don't think it needed the fried chicken.  It was plenty rich.  Note, as we were cooking this and tasting along the way we were quite concerned.  Each time we tasted after a step it was a little better, but still not really good.  I have no idea how it could taste so bland and off during the cooking process to end up with a delicious final product!  Since here's our adaption of Fried chicken and Andouille Gumbo from Real Cajun.

Heat 1 cup canola oil.   Add 1 1/2 cup flour, whisking constantly until dark brown.  It thicken a little, but not as much as I expected it to.  As the roux darkens, slowly decrease the heat.  Make sure to not let it burn.  If any black specks appear, throw it away and begin again.  The cooking of the roux takes about 40 minutes.

All at once, add the following to the roux, stirring with a wooden spoon.   1 diced onion, 3 diced celery sticks, 1 diced poblano chili, 1 diced green bell pepper, 1 diced jalapeno, 3 minced garlic cloves along with the spice mixture of 1 tbsp salt (we used less since our chicken broth is salty), 1 1/2 tsp black pepper, 1 tsp cayenne pepper, 1 1/2 tsp chili powder, 1 tsp white pepper, 1 tsp paprika, 1 1/2 tsp file powder.  Remove from heat and allow to cool briefly.  Transfer the roux to a large pot.  Heat over med heat.  Stir in 3 quarts chicken broth.  Reduce heat and simmer 60 minutes.  Every now and again skim the oil from the top.   Next add chicken.  (we used a rotisserie chicken cut into 8 pieces.) and 1 pound andouille sliced into half moon pieces.  Simmer another hour, stirring occassionally.  If it still has a floury taste, add more broth and keep simmering.  (we didn't need to do this).

In another skillet, heat 1 tbsp oil.  Saute 3 cups okra.  (we used presliced frozen okra, much easier)  Saute about 10 minutes, until the sticky goo is gone.  Add to gumbo and cook another 15 minutes.  The gumbo is finished when there is no more oil rising to the top.

The finished gumbo served with rice and sliced scallions.