Friday night we put it all together, lots of laughs, pot luck, Mumbo Gumbo.
Regretably the Good Guys lost it in the fourth quater.
Thank you all for the insight, input and direction. My version of Gumbo is a combination of what I learned from you all.
It Went like this:
Chicken, Sausage and Shrimp Gumbo
2 1/2 Lbs. Chicken thighs (skinned, boned, cubed)
1 Lb. each Kielbasa and Andouille (cut in half moon slices)
2 lbs. Shrimp (IQF raw, peeled and deveined, 16-20's)
4 cups Onion (chopped)
2 cups Celery (chopped)
2 cups Bell Pepper (chopped)
4 tbsp. Garlic (Fresh, minced)
3 cups Tomatos (San Marzano, whole plum (chopped) with juice)
1 lb. Okra (IQF cut)
4 qts. Chicken Stock (5 tbps. chicken base to 4 qts. boiling water)
1 tbsp. Cayene Pepper
1 tbsp. Cumin
1 tbsp. Black Pepper (Italian, cracked)
1 tbsp. Crushed Red Pepper
1 tbsp. Oregano
2 tbsp. Paprika
2 tbsp. Thyme
2 tbsp. Parsley
1/2 cup Roux (4 oz. Lard (yes Lard) to 4 oz. flour)
2 cups. Cooked Rice (made the night before, offered to the side)
The night before I started the soup and brought it to 90% completion.
First I started the roux in a sauce pan over med heat, steadfast at the stir. When it reached the color of peanut butter (about 10 minutes & 1/2 bottle of sam Adams). I removed it from the stove and allowed it to cool (stirring now and then to keep it smooth). The color darkened to about the color of milk chocolate.
In a stock pot (the main event) Saute (in enough oil to get the job done)
Onions, Celery, Bell Pepper, Garlic. Once sofened, add All dry herbs and spices, when aromatic, add tomatos and stock, bring to a boil and simmer.
While this is going on I stir fried the sausage and chicken in a separate skillet (the point was to try to develop some depth of flavor by making the meats golden brown and delicious). Once cooked, I added the meats to the stock and continued to simmer. At this point I added the roux and allowed the stew to thicken.
Again in a separate skillet I sauted the shrimp and the okra but did not add them to the soup.
chilled all and packed in ice over night. (Three Sam's Down)
I brought the Gumbo to the boil and added the cooked shrimp and fried okra to the pot. Bit of a simmer and let her rip!
Firsthyme Gumbo was Souper!
Thanks again for your help!!!!