Dark Gumbo Country Style With Spare RIbs And Andouille
Time 160 minutes
1 tbs vegetable oil
2 1/2 pounds country-style spare ribs
3 quarts chicken stock
1 garlic clove, peeled and smashed
1/2 pound (2 sticks) unsalted butter
1 1/2 cups all-purpose flour
2 medium green bell peppers, seeded and cut into medium-fine dice
2 medium jalapenos, seeded and cut into medium-fine dice
1 medium onion, cut into medium-fine dice
3 scallions, green and white, cut into medium-fine dice, plus extra chopped scallion for garnish
1 stalk celery, cut into medium-fine dice
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne (or more)
1/4 tsp crushed red pepper
1/4 tsp freshly ground black pepper
1/8 tsp ground allspice
1 bay leaf
1/2 pound andouille sausage, cut into 1/4-inch thick slices
Pinch of ground clove
6 cups hot cooked white rice
How to make it
Place the oil in a large, heavy stockpot over high heat. Lightly salt the spare ribs and add them to the pot. Sear the meat on both sides until it's golden brown, about 4 minutes per side.
Add the chicekn stock to the pot, scraping the bottom with a wooden spoon to loosen any crusty bits. Add the garlic clove. Bring to a boil, remove any scum on top by skimming with a large spoon, then turn heat down to medium. Cook at a lightly rolling simmer for 2 hours. When done, the pork should be tender and you should have about 8 cups of stock. Remove the spare ribs from the stock with a slotted spoon and reserve. Measure the stock; if there's less than 8 cups, add water to bring it up to 8 cups. Keep the stock hot.
Start thr roux after the pork has simmered for about 1 hour. Place the butter in a large, heavy pot over medium-low heat. When it's melted, add 1/2 cup of flour all at once, stirring vigoursly into the melted butter with a wooden spoon. When it's incorporated, repeat with another 1/2 cup of flour. When that's incorporated, gradually add the remaining 1/2 cup of flour; you will need most of it, but you may not need all of it. Stop adding flour as soon as the roux begins to clump up and is on the verge of turning solid; it should remain a very thick, but runny, paste. Continue to cook the roux over medium-low heat, stirring often and monitoring its color, for about an hour. It will darken as it cooks, finally reaching a color like dark mahogany or rich fudge. Don't let the roux get too dark (as dark as black coffee, say), because it can burn.
When the roux is cooked, stir the green peppers into the roux and cook for 30 seconds. Immediately add the jalapenos, onion, scallions, and celery. Stir into the roux, and coook for 30 seconds.
Add the hot stock all at once to the roux. Turn the heat up to medium-high. Stir vigoursly with a wooden spoon until the roux melts entirely and thickens the stock. Reduce the heat to medium.
Add the thyme, oregano, garlic powder, onion powder, cayenne, crushed red pepper, black pepper, allspice, and bay leaf. Remove the pork meat from the bones; break it into walnut-sized chunks with your fingers. Discard the bones and add the meat to the gumbo. Simmer for 20 minutes, partially covered.
Add the andouille. Cover the pot, and turn the heat to low. Simmer for 15 minutes more. You can make the gumbo to this step a day ahead.
When your ready to serve, add the clove, taste for seasoning, and adjust. Serve hot rice, garnish with little chopped scallion.