gumbo por favor

with the weather being gloomy and cold, nothing warms you up like southern style gumbo served over broken rice. the broken rice idea i got was from my mom. it's a house favorite, she usually serves the broken rice with charbroiled pork chops, fried egg, pickled carrots and sauteed green onions--but thats another post.

broken rice:

1 tbl unsalted butter

1/4 diced onions

1 minced garlic

1 1/2 cup of regular american rice 

2-3 cups of water

1/2 chicken bouillon cube

chopped parsley

salt and pepper to taste 

-preheat oven to 350 degrees. in a sauce pan, melt the butter. throw in onions and allow for it to sweat. then add the garlic and rice, stirring frequently so it does not burn. season with salt and pepper. GO EASY ON THE SALT because of the bouillon cube 

-add the water. depending on where you live, humidity, elevation...etc depends on how much water you need to put. a little vietnamese trick my mom always thought me is stick your index finger into the pot barely touching the top of the rice. the water level should be right above the first line on your index finger. throw in the bouillon cube, stir, and allow for it to come to a boil. throw the lid on and put it in the oven for 20-30 mins. take the rice out, fluff it with a fork, testing to make sure the rice is cooked. once cooked adjust seasoning and throw in parsley. set aside 

gumbo:

6 pieces of chicken thighs

4-5 louisiana sausage
1/4 cup vegetable oil
1/2 cup flour
5 tbl unsalted butter
1 large onion
8 cloves garlic minced

1 green bell pepper, seeded and chopped
1/4 bunch flat leaf parsley
4 cups chicken broth
2 chicken bouillon cubes

14 oz can stewed tomatoes with juice
2 cups frozen sliced okra
1/2 pound small shrimp, peeled, deveined







season the chicken with salt and pepper. heat the oil in a heavy bottomed dutch over/non stick pot over medium-high heat. cook the chicken until browned on both sides and remove. add the sausage and cook until browned. then remove, sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. let the roux cool

return the pot to low heat and melt the remaining butter. add the onion, garlic, green pepper and celery and cook for 10 minutes. add worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. cook, while stirring frequently, for 10 minutes. add the chicken stockand bouillon cubes. whisking constantly. take the chicken thighs and separate the skin and bone and dice. add the chicken and sausage to the pot. bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. add tomatoes and okra. cover and simmer for 1 hour, just before serving add the shrimp and parsley.

beginning of roux

roux beginning to brown