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“Is this chicken, what I have, or is this fish? I know it’s tuna, but it says ‘Chicken of the Sea.’ “ ~Jessica Simpson Shervin Shakibi Chief Software Architect at comptuerways.com I love everything about New Orleans, especially the food. If I see Gumbo on the menu I will order it. I have read and made many different recipes. This recipe was influenced from all of my experiences. Some purist may disagree, but this is what I like. My gumbo will always include holy trinity (onion, celery and green pepper), Andouille sausage, some kind of meat (usually chicken) and Shrimp. Sometimes I add Ham if I have some. I may add some lump crab meat at the very end. My daughter loves Thanksgiving also because the day after I make turkey gumbo from the leftover turkey and homemade broth made with the carcass. Chicken and Shrimp Gumbo Shervin Shakibi Chief Software Architect at comptuerways.com 1 lb Andouille sausage (you can replace it with any smoked sausage such as Kielbasa) 1 ½ lbs boneless chicken 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper Fresh garlic to taste ¾ cup chopped okra (about 5) 1 can Rotel tomatoes (If your grocery store does not carry Rotel tomatoes, you probably live somewhere with very cold winters) Filet gumbo (optional) 1 ¾ cups flour (¾ cup for the rue and the rest to coat the chicken) Cayenne pepper Olive oil ½ stick butter 2 cups cooked rice 3-4 cups chicken broth Lots of love and patience I do have a large Dutch oven pot with a heavy lid that I use to make my gumbo. You can use any large pot that you have, but I like the thickness of cast iron because it holds the heat and distributes it evenly. Slice the sausage into bite size slices and sauté it with olive oil over medium heat for a few minutes until its browned. Set it aside. Try to leave as much olive oil as possible since this oil is flavored with sausage now and we don’t want to waste it. Cut the chicken into good size chunks. If you are using dark and white meat, which I recommend, make sure the white meet chunks are larger than dark meat chunks because dark meat takes longer to cook. Add generous amount of salt, pepper and cayenne pepper (to taste) to a cup of flour on a plate. Coat the chicken with this mixture and brown it for a few minutes in the same pot. You might have to add more olive oil. Don’t over cook the chicken, just brown it. Remove it from the pan and set it aside along with the Sausage. Do save the flour mixture for the okra. Shervin Shakibi is a Microsoft Regional Director and the lead Developer and Technologies Instructor. In addition to being an author and Technical editor on many .NET books he has been a popular speaker at events such as Microsoft Tech Ed, PDC and Developer Days. Shervin has been developing Enterprise applications since 1987 and a Microsoft Certified Trainer since 1994. Experienced in the delivery of scalable, stable and open enterpriselevel built on .NET and Microsoft SQL Server, Shervin is an industry recognized Consultant, trainer, speaker and writer on Business Intelligence and Microsoft .NET vision. 28
Chicken and Shrimp Gumbo (cont.) Cut the Okra into quarter inch slices, coat them in the leftover flour mixture and fry them in the pot for a few minutes. Then set them aside. Next add the onions, green peppers, celery and garlic to the pot , add more olive oil if necessary, season it with salt, pepper and cayenne pepper. I love my gumbo a bit spicy. If you don’t like yours too spicy don’t add anymore cayenne pepper. The Andouille sausage is already quite spicy so be careful. Raise the heat a bit to get it going then go back to medium. Keep stirring the vegetables with a wooden spoon, making sure you scrape the bottom of the pan to release all the flavors leftover in the pot from the sausage and chicken that we cooked earlier. Wait for the vegetables to start to brown, which could take anywhere between 10-15 minutes, depending on the thickness of your pot. The thicker/heavier your cooking pot is, the more heat it can hold which can reduce the cooking time. You want to make sure the vegetables are soft and translucent. Add the tomatoes stir and cook for another couple of minutes. It is very important to stir and scrape the bottom of the pot during this whole process. Transfer the vegetables to a temporary bowl. Now we are ready for the most important element of our Gumbo, The RUE. Make sure you have a whisk or wooden spoons handy. Reduce the heat to low, you don’t want to burn the flour. Add ½ stick of butter. After it is melted and before it is starting to burn, add ¾ cup of flour. Rue should be equal parts of oil/butter and flour. We should have enough oil left over in the pan from earlier, so keep that in mind in case the rue is too dry. Personally I add some cayenne pepper at this point, but that’s how I roll. Make sure you keep stirring and scraping. You might have to increase the heat if the butter is not bubbling. You want to do this until the rue turns into a dark tan. This should take anywhere from 10-15 minutes depending on your cooking pot, temperature, altitude and stars alignment. Next add the vegetables to the rue. Make sure you stir and scrape the button. You don’t want to burn the rue and make sure the vegetables are coated with the rue. Season it with more salt and pepper, hold off the cayenne for now. Add the sausage, chicken and fried Okra to the pot. Keep stirring. Make sure everything is coated with all the goodness. Add enough broth to cover everything plus ½ inch. Raise the heat, keep stirring until it reaches a boiling point, reduce the heat to simmer and put the cover the pot. You can relax now. You have worked hard for the last 30 minutes so enjoy a beverage of your choice (try the GrapeCity mojito, recipe in the drink section) . But don’t walk away, you need to stir and scrape the bottom of the pot, there are a lot of flavors there. Add the shrimp about 10 minutes before the cooking is done, when the chicken is tender. If you do have filet gumbo, which is ground sassafras leaves, add some to the gumbo before serving. Filet gumbo is a thickening agent, much like the rue and Okra. A good gumbo is based on good rue, and then you add either okra or filet gumbo or a combination of both to bring it to a consistency of your liking. I love to sprinkle some filet gumbo on my bowl right before I eat it. We are done now, “Laissez les bons temps rouler“ (bing it). Pour each portion over cooked rice and enjoy. 29
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