I'm not here to say that everyone here is wrong, but I am here to say that I wouldn't make any gumbo in the style of whats been listed here. I guess I have my rules and this is going to come off as entitled but I grew up on the bayou and my family has been making gumbo for years and years. With roux, the darker you go, the flour's thickening power weakens, so typically with a darker roux, use more. Here are a couple of them..
Carrots, never please.
Chicken and Sausage might have tomatoes but not okra.
File powder gets added to each bowl by the guest, not the batch.
Shrimp or seafood gets okra.
Rice is great, but some old timers would convince you to serve it with potato salad in the bowl. (yes, i said that.)
Sometimes a really thick gumbo might not be served with any stretcher like rice. (Commander's palace style)
Edit: No surf and turf gumbo ie: shrimp and sausage or chicken and crab.
So lets discuss chicken and sausage gumbo... Make sure all your mis-en-place is prepped ahead of time. Lets make a gallon+ of gumbo because this stuff freezes so well.
3# Chicken thighs, skin on and seasoned with salt and pepper
1# Andouille Sausage, cut into pieces sized to fit on a spoon
2c vegetable oil
2c AP flour
4qt Full Flavored Chicken Stock, cold
2c Yellow Onion, fine dice
1c Green Bell Pepper, fine dice
1c Celery, fine dice
5 cloves Garlic, finely chopped
2ea Bay Leaves
1-28oz Canned Peeled Tomatoes, roughly chopped, no juices
1T Italian Parsley, chopped
Cayenne Pepper, to taste
Green Onion, thinly sliced for garnish
Hot Sauce, I prefer Crystal to Tabasco but its really up to you
In a heavy bottomed pot, render the skin side of the chicken in a bit of veg oil until golden. Remove from the pan and add the remaining vegetable oil and flour, stir to combine and over medium heat, cook slowly and constantly. Continue stirring until you achieve a deep hazelnut color, make sure to watch the sides. Stir, stir, stir, don't let it splash you.
Once you reach the desired color, add the onion, pepper, celery and garlic. Cook directly in the roux essentially sweating. The moisture from the vegetables will keep the roux from getting darker. Once the vegetables are soft, add the tomatoes and bay leaves. Stir to incorporate.
Begin adding the stock, I like the stock to be cold. Its easier to combine cold stock with hot roux. Whisk to combine and now bring it up to a simmer. Add your chicken thighs, cayenne pepper and season to taste with salt. Let this simmer, while it simmers, skim it.
Once the chicken is tender, remove it, pick the meat from the bone into pieces small enough to fit on a spoon. Continue cooking the gumbo. It should cook for minimum 2 hours. At the two hour point, add the sausage and parsley. Simmer for 30 minutes. Add the chicken with just enough time to let it warm through. Taste it, add some hot sauce until you are happy. Do your final adjustments of seasoning with salt.
If you want rice, make some rice. I like potato salad. Get a big bowl of gumbo with a scoop of rice or potato salad in the center and throw some green onions over the top. Serve it with hot sauce and file on the table and french bread. Don't be surprised when that 1+ gallon of gumbo doesn't make it to the freezer.
Edit #2: I've made gumbo in NYC and www.kalustyans.com in Murray Hill has an amazing spice selection if you are looking for Filé Powder.
Edited by DeepsouthNYC - 3/10/14 at 5:10pm