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Tchoupitoulas Gumbo Recipe

Ingredients

How to make it

  • Chicken Stock:
  • Preheat the oven to 375 degrees
  • Spread the chicken bones evenly in a large roasting pan. Roast for 2 hours, stirring after 1 hour.
  • Remove the oven and add the onions, carrots, celery, garlic, and tomato paste, stirring to mix. Roast for 45 minutes longer.
  • Transfer the hot vegetables and bones to a large heavy stockpot. Place the roasting pan over two burners on medium-high heat, add the wine, and stir with a wooden spoon to deglaze and dislodge any browned bits from the bottom of the pan. Pour the hot wine mixture into the stockpot. Add the parsley, thyme, bay leaves, peppercorns, and enough water to cover by 1-inch.
  • Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, for 4 hours, skimming frequently to remove the foam that forms on the surface.
  • Remove from the heat and strain through a fine-mesh strainer into a clean container, and let cool completely. The stock can be stored in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
  • White Rice:
  • In a 2-quart saucepan, combine the rice, water, salt, and bay leaves, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes.
  • Fluff the rice with a fork, and remove the bay leaves before serving.
  • Gumbo:
  • Combine the flour and 2 tsp of creole seasoning in a shallow dish. In batches dredge all the cubed meat in the flour, shaking to remove any excess. Set aside.
  • Cook the bacon in a Dutch oven or other large heavy pot over medium-high heat until browned, about 5 minutes. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Remove the bacon and sausage with a slotted spoon and drain on paper towels.
  • Add half the meat to the fat in the pot and cook, stirring until evenly browned on all sided. With a slotted spoon, transfer the meat to a platter. Add the vegetable oil, and when it is hot, add the remaining meat and cook, stirring, until browned. Transfer to the platter.
  • Add the onions, bell peppers, celery, garlic, and the remaining tablespoon creole to the pot and cook, stirring and scraping the bottom of the pot, until the vegetables are soft about 3 minutes. Add the bacon, sausage, and the beans and cook until the beans are warmed through and wrinkly, about 3 minutes..
  • Add the browned meats and 2 quarts of the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 hours, adding up to an additional 2 cups stock if the gumbo gets too thick. Remove from the heat and stir in the Worcestershire and hot sauces.
  • Spoon the white rice into eight large soup bowels. Ladle the gumbo over the rice, and serve immediately.

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choclytcandy Dallas, Dallas

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