Gumbo

Ingredients:

  • 100 grams of chicken breasts (after trimming)
  • 39 grams of white onions
  • 39 grams of green bell peppers
  • 13 grams of celery
  • 4.2 grams of jalapeno (diced)
  • 56 grams of Manda green onion sausage
  • 1 count of whole jalapeno per pot of gumbo (not chopped)
  • 1.67 grams of olive oil (for sauteed veggies)
  • 234 grams of water (for gumbo)
  • 2.9 grams of minced garlic
  • 9.2 grams of Worcestershire
  • 2 grams of Tabasco
  • 65 grams of canned stewed tomatoes (14.5 oz can = about 400 grams)
  • 3.7 grams of chicken bouillon
  • 1.8 grams of beef bouillon
  • 0.8 count of bay leaves
  • 2.2 grams of green onions
  • 1.5 grams of salt
  • 20.4 grams of olive oil (for roux)
  • 23.2 grams of all-purpose flour (for roux)
  • 80 grams of rice (parboiled style)
  • 132 grams of water (for rice)

Instructions:

  1. Place the trimmed chicken breast in a pot filled with water. Bring it to a boil and cook for about 35 minutes, or until the chicken is fully cooked. While the chicken is boiling, continue with the following steps.

  2. Dice the onions, bell peppers (with seeds removed), celery, and green onions. Slice the sausage. For the jalapeños, remove seeds from all but one; leave one whole, trimming only the ends to enhance the gumbo's flavor. In a large, thick pot (adequate for the gumbo's volume), heat the olive oil (specified for sautéing vegetables). Add the prepared vegetables and sausage, sautéing until the vegetables are softened and aromatic.

    • Pot Selection: Opt for a pot when cooking the gumbo. A pot with a thin bottom may cause the gumbo to scorch due to uneven heat distribution.

  3. Once the vegetables are cooked, incorporate the water (for gumbo), minced garlic, Worcestershire sauce, Tabasco, stewed tomatoes, chicken bouillon, beef bouillon, and bay leaves, green onions, and salt. Switch the heat to a simmer.

    • Stewed Tomatoes: For a smoother texture in the gumbo, slightly blend the stewed tomatoes to reduce chunkiness before adding them to the pot.

  4. For the roux, combine flour and a larger portion of olive oil in a large saucepan over medium heat. Stir constantly and without stopping for about 20 minutes, until the roux reaches a caramel color, similar to Werther's Original candy. Once achieved, add the roux to the gumbo pot.

    • Roux Attention: Continuous stirring of the roux is critical to prevent it from scorching or burning. Maintaining constant motion ensures even cooking and a smooth, rich flavor.

  5. At this point, the chicken should be boiled. Drain the water and shred the chicken with a mixer. Then add the shredded chicken to the pot.

  6. Allow the gumbo to simmer, stirring occasionally, for at least 5 hours. Keep the heat low to prevent scorching. Season with salt to taste during the cooking process, being careful not to over-season.

    • Adjusting Spiciness: The whole jalapeño adds a variable level of spice to the gumbo. Its impact can be adjusted by the duration it's left in the pot; remove early for less heat or leave throughout the cooking for fuller flavor. Typically, one large jalapeño with trimmed ends left in for the entire cooking time offers a balanced spice level.

  7. Begin preparing the rice 30 minutes to an hour before you plan to serve. Measure the appropriate amount of water for the rice you are cooking. Bring it to a boil in a covered pot, then lower the heat to maintain a simmer. Cook until the water is fully absorbed, stirring occasionally.

  8. Serve the gumbo in individual bowls. Add the cooked rice to each serving just before eating to preserve the rice's texture and prevent it from becoming mushy.

    • Serving Rice: Avoid mixing the cooked rice directly with the entire batch of gumbo in the pot. Instead, add rice to individual servings. This prevents the rice from becoming overly mushy and allows for better control over the gumbo-to-rice ratio in each portion.