Creole Style Gumbo

I while ago a friend and I went to Savannah for the day to have fun and goof off all under the name of "Cafe Hopping". Savannah disappointed us greatly. But we did find a really cool little local market with a gumbo seller. It was just a man at a table with two HUGE pots of gumbo (with and without seafood). It was amazing, especially his cornbread, which I haven't been able to re-create yet, sadly. We both left happy.

This is usually served with rice. You can just serve it over rice which is easier OR if you wants to do something fancy you can plate it.

Use a shallow bowl or a plate with a bit of a lip on it. Pour the gumbo in the bottom of the plate. Cook the rice so it's kinda sticky, at least sticky enough to hold together. Line a muffin tin with plastic wrap, one for each person you are plating for. Fill the lined muffin tins with rice, pressing some so that it is packed enough to hold its shape after you remove it. Chill for about 5 minutes, but not long enough so that it gets cold, you still want it warm. Remove from the muffin tin and place in the center of the plate with the gumbo already on it. Top the rice, called a timbale, with chopped fresh herbs for color.

For a cheaper option I usually replace the chicken with a can of kidney beans. Just drain the beans and after you have cooked the kielbasa leave it in the pan. Add the vegetables and cook according to the direction. Add the beans in when you add the tomatoes. You can also add shrimp to this, which is traditional, but I can't eat seafood so I don't.

I once made this in the early afternoon and then put it in the crock-pot to keep warm. It really changes the texture of the sauce, the kielbasa gets tough, and it cooks down so that it gets uber salty. It wasn't good, I don't think I will ever be doing that again. It also does not freeze well, the sauce turns kinda solid and rubbery and looses a lot of flavor. Not at all appetizing.

Also, just an interesting tidbit, in southern cooking the combination of onion, celery, and bell peppers is called the "Holy Trinity" and is used in most everything, with garlic of course.

This is really tasty served with cornbread on the side

Gumbo
1 lb. kielbasa, sliced on the bias
1 lb. boneless skinless chicken breasts, cut into small pieces

5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped (Fresh probably works too, I just got a huge bag of frozen at my grocery store and keep it in there for my increasingly frequent gumbo days)
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
Hot sauce to taste

Roux:
6 Tbsp. Butter
3/4 c. flour
1 cup water
1 Knorr brand vegetable bouillon cube (Other bouillons or broths work, I just like the vegetable since the flavor blends well with all the other flavors already going on in here)

Saute kielbasa until starting to brown a bit. Remove from pan and add the chicken. Cook until chicken is no longer pink. Add the kielbasa back to the pan and add the celery, cook until just starting to get tender. Add the green onions and garlic and cook 2 minutes. Add the bell peppers and cook another 30 seconds. Add pimentos, okra, tomatoes, oregano, thyme, lowrys seasoning, and gumbo file. Simmer on low.

For the roux - In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue to cook over medium low heat, stirring constantly until it starts to darken and thin. When it is a golden orange\copper color turn the heat down a bit and continue to cook until it is a dark chocolate color. This takes quite a while, usually between 30 - 45 minutes. Be really careful to not let it smoke or it will taste burnt. Add one cup water and vegetable bouillon cube. Simmer for about 10 minutes and check the flavor, you want to make sure it doesn't taste too salty but still has a good flavor. When you like the taste combine an additional 3 Tbsp flour and just enough water to make a thin paste and stir it into the roux to thicken it.

Pour roux over kielbasa and vegetables and simmer an additional 10 minutes to blend the flavors.

While I know know this looks a bit like chili I promise it tastes nothing at all like it.