I made an enormous (is there any other kind?) pot of gumbo over the weekend, and since it is one of Carter's favorites, he came over. Funny how much more you appreciate home cooking when you live on your own. NAyway, I can never remember quite how I do it, so Lace, here you go:
I use the proportions from Serious Eats (although I just make do with however much sausage I have on hand)
I made the roux on the stovetop in the Dutch oven
I separately cooked the sausage, chicken and vegetables (in this case on the porch using the electric skillet...brr!)
Heated up some chicken stock and added it to the roux once it was nice and dark (I could have gone darker but the clock was ticking), then added everything to the dutch oven.
This worked well in preventing the roux from separating; overall I thought it could have been a little thicker, but then I never add okra or file powder so that's on me? I used andouille this time but a nice dark kielbasa also works. Anyway, we all enjoyed it over rice with some scallions and Frank's Red Hot.
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