Speaking of Sassafras on yesterday's post, I couldn't help myself but share the best recipe for gumbo with you. No,it's not original to middle Tennessee. It's a Texas-cajun version I found years ago and tweaked it to be my own. For example, the original doesn't call for okra. Can it be Gumbo without okra? Okra thickens gumbo, to me it wouldn't be the same without it. Also the original doesn't call for file', gumbo must have file'. The original recipe calls for red, hot chile peppers in addition to the Rotel. I don't know about you, but I don't want to be in pain when I eat.
The original version is simply called Boudreaux's Zydeco Stomp Gumbo. I added the YaYa!
Try my version and let me know if it's not the best gumbo you've every had!
Boudreaux's Zydeco Stomp Gumbo Ya-Ya
1 cup plus 1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound kielbasa, sliced
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 can or bottle beer
6 stalks celery, diced
4 roma tomatoes, diced
1 sweet valdalia onion, sliced
1 small bag frozen okra (without breading)
1 (10 ounce) can Rotel -diced tomatoes with green chile peppers, with liquid
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
2 Tablespoons file'
1 pound shrimp, peeled, cleaned and deveined
Tabasco sauce, to taste
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear.
Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, okra, parsley, File' and Cajun seasoning.
Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Serve gumbo over prepared white rice.