Stroud's Rule breaking Gumbo

Stroud’s Rule Breaking Gumbo

Right off, I’ll tell you the closer you live to Louisiana, the less you’re going to like my gumbo.  Yes, it is absolutely delicious, but gumbo eaters from Louisiana, Mississippi, and even East Texas have unbreakable rules.  Rule number 1:  You begin by making a roux.  A roux is at least a cup of flour and the same amount of oil/butter, cooked until the mixture is the color of an old penny.  I forget the other rules…oh yeah, you have to use green bell pepper and sassafras bark.   In a bow to tradition, I did use a little bit of sassafras bark, but that’s not really necessary.

You want to put some bark in your bite, you’re going to have to go to a health food store.  And by the way, one of the traditional ingredients of gumbo, sassafras leaves, is now on the FDA’s carcinogen list.  But, I used dried sassafras bark. 

Not knocking it, but making roux with a cup of oil/ butter, and a cup of flour will overload my delicate figure, put me in the Clydesdale division and make my talking scale scream “One at a time, please!”

Fortunately, for me and my group of three faithful readers, I’ve found an option so flavorful you’ll be shouting, “Screw the roux!” And even those folks from New Orleans will be congratulating you and buying the drinks.

Stroud’s Rule Breaking Gumbo

1 Sweet onion, diced

1 Bell pepper, diced (I use a yellow bell pepper)

2 Stalks celery, diced

1 Potato, diced

2 Green onions, chopped

4 Cloves garlic, peeled and thinly sliced

10 oz Smoked sausage, cut in thin rounds. I found a local source for smoked sausage, but you can use Andouille or Kielbasa or any other sausage with a smoky flavor.

1 lb Shrimp, peeled, tail off, chopped in two or three pieces depending on the size of the shrimp

1 Can fired roasted diced tomatoes, undrained

4  Cups chicken broth, plus 1 cube

2 Heaping tablespoons Creole mixture

Note:  Some Creole mixtures are quite salty.  Taste before you add more salt.

1 Teaspoon sassafras bark (optional) Got mine at a health food store.

Black pepper to taste

2-3 Shakes red pepper flakes

3 Tablespoons rice flour, diluted with enough water to make a paste.

3 Tablespoons olive oil

2 Chicken thighs, cooked, then skin discarded and meat picked off the bone

1.    Slosh the olive oil in a large pot with a lid. When the oil is hot, add the vegetables, except for the diced potato.

2.    When the onions are translucent (about 5 minutes), add the sausage, the chicken bits, and garlic.  Stir well.

3.    Add the Creole seasoning and other seasonings and stir, then add the tomatoes, chicken broth, potatoes, and half the chopped green onions.

4.    Bring to a boil, reduce heat, cover and cook until the potatoes are tender.  Stir in the rice flour and water mixture to thicken things up a bit. Now add the shrimp.  When the shrimp are pink, they’re done and so is the gumbo.

5.    Serve over rice or plain, with the remainder of the green onions sprinkled on top.

I served mine plain, which makes me a conscientious objector to rules in general, recipes in particular and gumbo specifically.  But, rather than saying “Rules are made to be broken,” I prefer just to ignore them.  

Sometimes the results are delicious!

Now, I’m going to pop the cap on another Abita Beer, brewed in Covington, Louisiana.  Not ALL rules are made to be broken.