World Spice Merchants : Recipes : Loosiana Gumbo

Western Avenue, near Seattle's downtown waterfront, has its own flavor. It was recognized by novelist John Steinbeck, and we like it too. For a brief time, that flavor was enhanced sublimely by Sestos Cafe's Chicken & Sausage Gumbo. These days, you're as likely to hear neighbors say hello to each other as, "I sure miss Chuck's gumbo."

Well, Chuck Smith (ragin' Cajun to the right) generously shared his recipe with us. We've streamlined his process just a tad (Don't worry, Chuck, your secret is safe!), and layered it with a classic roux from the cookbook of the Junior League of Lafayette.

Roux:

1/2 cup flour

1/2 cup vegetable oil or butter

Gumbo:

4 cups onion, chopped

1-1/2 cups celery, chopped

1-1/2 cup bell pepper, chopped

4-5 cloves garlic, minced

1 teaspoon Worcestershire Sauce
( or 1/4 teaspoon powdered )

1 tablespoon Herbs de Provence

1 tablespoon Creole Seasoning

1 teaspoon Tabasco sauce

2 links Andouille sausage, sliced

2 pounds chicken thighs, skinless

4 cups chicken stock, heated

Salt, to taste.

A large, heavy pot is a must—the heavier the better.
Patience is a must—the more the better. (It will be rewarded!)
Mix flour and oil until thoroughly until blended before heating.
Turn heat on medium-low and immediately begin stirring.
Allow roux to brown slooowly, stirring constantly.
When roux is dark brown, add chopped vegetables.
Increase heat to medium and stir until onions are translucent.
Add seasonings, stirring to blend.
Add sausage and chicken, stirring until evenly browned.
Slooowly add heated chicken stock, stirring constantly.
Continue stirring until gumbo comes to a simmer.
Simmer 1 hour, stirring often and reducing heat if necessary to prevent sticking.
Salt to taste.

You can adjust the final thickness of the gumbo with file (FEE-lay) powder , or pass it at the table as a traditional accompaniment.