Marie Laveau’s Gumbo
A Voodoo Queen knows better than to rush a Gumbo...
Not Dead Yet, Chapter 38 - Ahoy
This Louisiana classic is built on a dark roux, smoky Andouille sausage, chicken, okra, and the traditional trinity of onion, bell pepper, and celery, all simmered slowly until the flavors become far greater than the sum of their parts.
The roux takes patience, the pot takes time, and anyone foolish enough to burn either can explain themselves to the spirits.
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1 lb Andouille sausage, sliced
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1 lb chicken, cubed
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2 cups shrimps (optional)
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6 cups chicken broth (warm)
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1 TBSP butter
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1 TBSP all-purpose flour
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1 onion, chopped
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1 bell pepper, chopped
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2 celery stalks, chopped
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1 cup okra, sliced
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2 cloves of garlic, crushed
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2 bay leaves
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1 TBSP Cajun seasoning
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1 TBSP filé powder (if not available, use tapioca powder)
1. In a heavy saucepan, brown the sausage and chicken pieces. Remove meat and set aside, reserving the rendered fat.
2. To make the roux, combine the butter and flour with the rendered fat in the saucepan. Stir constantly over medium-low heat for 20–30 minutes until it is a deep, dark brown. Do not let it burn, or you must start over.
3. Add the onions, bell pepper, and celery to the roux. Cook until softened (about 5 minutes).
4. Gradually whisk in the warm chicken broth.
5. Add garlic, bay leaves, and spices. Add the sausage and chicken. Simmer for at least 45 minutes to several hours to meld flavors.
6. If using shrimp, add them in the last 10 minutes of cooking so they don't overcook.
7. If using filé powder, stir it in after removing the pot from the heat.
Serve hot over cooked rice.
