Gumbo Ya-Ya

We have been served different things disguised as Gumbo at restaurants in the past, including a mixture more akin to minestrone soup --which was delicious! just not Gumbo.

In case you ever feel like you have to eat real Gumbo, here is a great recipe to try. (Or better yet, come visit me in Baton Rouge and I'll cook it for you!) It is Emeril's, and my SIL taught me how to make it. We've altered it a bit (and I will post the changes in parentheses). It is ridiculously easy, if a little time-consuming, but don't let that scare you off: I pulled it together on Sunday for company coming to dinner and I was only able to start cooking after 2pm. BUT, we ate off of the one batch for three days, AND Sophia loved it. Gumbo please! Mas Gumbo Mami! Gumbo pleeeease!

1 hen, about 6 pounds (I actually use a pcg of boneless, skinless chicken breasts)
8 cups water
2 medium yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 tablespoon plus 1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into 1/4-inch thick slices (Sausages: I slice the Andouille and crumble the Italian sausage, one pckg. each. Louis likes it with a lot of Italian sausage)
2 tablespoons chopped green onions or scallions (I've never had Gumbo with green onions, so I usually don't add any)
2 tablespoons chopped fresh parsley leaves (I don't add this either)
Cooked white rice, for serving

Directions
In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours. (Since I use chicken breast, it takes a lot less. I just chop my vegetables and sausage in the meantime) Remove the hen and set aside. Strain and reserve the broth.
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes. (This is very important. A burnt roux will ruin your pot of Gumbo. Stir constantly and everything will be okay.) Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes. Add the reserved chicken broth and stir until the roux mixture and broth are well combined. (I used 8 cups of vegetable stock instead because that's how my SIL does it). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. (I cooked it for much less time on Sunday and eve ything was fine, but I hear that these flavors develop better over time).
Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop or tear the meat into bite size pieces. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface.
Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.

That's it! Laissez le bon temps roulez!