Oct 31, 2011

eat your heart out: gumbo pt.1!

hello readers and welcome to another recipe Monday (as i like to call it)
over the next two weeks i'm going to walk you through making gumbo from scratch
that's right, from scratch.
see, ever since i was a kid, i have always loved gumbo.
it was one of those things my mom wouldn't make often, so when we had it, it was special.
recently we watched an episode of Hart of Dixie, a wonderfully fun show, 
and gumbo came up, which inspired me to make it from scratch.
the reason i'm splitting this into two weeks, is because the recipe calls for some stock, 
either vegetable, chicken, or any other meat stock you wish to use.
and since homemade stock always tastes best, that's what this week is for.

now, as most of you probably know, there are many ways to make a stock (i will be making a chicken stock)
but this is how i made mine

*3-4 quarts of water.
*2 pounds Chicken parts like legs, thighs, wings etc. Or one whole chicken. Raw not cooked.
*Two onions quartered.
*4 stalks of celery quartered
*3 carrots quartered
*4 cloves garlic
* 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon cayenne
*3 bay leaves
*2 sprigs fresh thyme or 1 teaspoon dried thyme
*4 whole peppercorns
*1 cup smoked sausage

In a large pot combine all of the ingredients.

Bring this to a boil then turn heat to low, cover and allow to cook for about 2-3 hours.
Longer is better because it takes some time to extract the full flavors from the bones.

Extracting that wonderful flavor from the bones adds more richness and great depth while boosting the character of your gumbo.

and voila, you have your very own homemade stock for all of your cooking needs.
just separate the liquid from the pot and your stock can be stored in the fridge or it can be frozen for longer preservation. 
i myself like to use the leftover items from inside the pot to make something such as a sandwich or some pasta.

happy eating!

0 contributions:

Post a Comment