DIY Mardi Gras - Big Easy-Style Gumbo

By: Andrea Vorvick | March 04 2011
Posted in Portland - Cook It - Portland

Mardi Gras masks. Photo by: Andrea Vorvick

If you’re looking for a reason to throw a party, you’re in luck…Mardi Gras is almost here! Call up a few friends, make a pot of gumbo - and you’re on your way to enjoying a festive Big Easy-style celebration. Gumbo is perfect for entertaining because it can be made a day ahead and reheated. The most labor-intensive part of making gumbo is the roux, a slow-cooked mixture of flour and fat that is used to flavor and thicken Cajun dishes.

Ask your friends to share in the workload by bringing a few other Cajun and Creole favorites to the party like makings for The Hurricane Cocktail (New Orleans’ infamous fruity rum drink) or Shrimp Remoulade. For a traditional dessert, pick up a King Cake. Portland residents can order one from Beaverton Bakery or JaCiva’s.

For decorations, visit your local party store for festive Mardi Gras novelties, such as beads and masquerade masks. And don’t forget the music! Download a selection of foot-stompin’ Dixieland jazz and Zydeco tunes to keep the party moving. As the Cajuns say, “Laissez les bon temps rouler (let the good times roll)!”

Hot, spicy gumbo ready to be devoured!

Chicken and Sausage Gumbo
Pro tip: do not rush the roux (pronounced “roo”). Have the veggies and sausage chopped before starting, because it requires your full attention and constant stirring to keep from burning. Once the roux is ready, the rest is gravy. Proceed with the recipe and let it simmer for about an hour. Makes 3 quarts, about 8 to 10 servings.

1 tablespoon plus 3/4 cup vegetable oil
1 pound smoked sausage, such as Andouille or kielbasa, cut into bite-size pieces
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers (red or green)
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne (optional if using Andouille sausage)
3 bay leaves
8 cups chicken stock (or canned low-sodium chicken broth)
5 cups cooked chicken meat, in bite-size pieces
1 teaspoon file powder
Cooked White Rice, for serving (about 6 cups)
Chopped parsley leaves, for garnish
Louisiana-style Hot sauce (such as Tabasco, Frank’s Red Hot, Crystal or Texas Pete)

In a large enameled cast iron Dutch oven or pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Combine the remaining 3/4 cup oil and flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes to make a dark brown roux, until it's the color of chocolate (the darker it is, the more flavor it adds).

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Stir in the garlic and cook, about 2 minutes. Add the reserved sausage, salt, oregano, thyme, cayenne, black pepper, and bay leaves, stir, and cook for 2 minutes. While stirring, slowly add the chicken stock, and stir, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered and stirring occasionally for 1 hour, skimming off any fat that rises to the surface.

Last steps: remove and discard the bay leaves. Add the chicken meat to the gumbo and let it heat through. Stir in the file powder. Spoon about a half cup of rice into the bottom of each bowl and ladle the gumbo on top. Garnish each serving with chopped parsley. Serve with hot sauce on the side.

Serve up some other flavorful recipes from The Local Dish:

Creamy Crab Chowder
Classic Three-Bean Chili
Salmon Quiche