 |
Smoked Sausage File Gumbo
* Exported from MasterCook *
Smoked Sausage File Gumbo
Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Smoked Link Sausage -- Your Favorite Kind
1 Cup Onions -- Finely Chopped
1 Cup Green Bell Peppers -- Finely Chopped
1 Cup Celery -- Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1 Teaspoon Garlic -- Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
Seasoning Mix:
1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin
This recipe is adapted from several different gumbo recipes. Gumbo is a
kind of stew served over rice. It is thickened with either okra or file
powder (ground leaves of the sassafras tree). In the past, okra gumbo was
made in the summer and file gumbo was made in the winter. Okra was used to
thicken the gumbo in the summer because that was the only time fresh okra
was available. Of course, these days you can get just about anything
anytime of the year. File powder was used in the winter when fresh okra was
unavailable. If you can't abide the slimy texture of okra then you should
probably omit the file. It doesn't really add any flavor but thickens the
gumbo with a slimy consistency very similar to okra.
Smoke the sausage in the smoker for about 2 hours. I like to use cherry
wood when smoking sausage. When cooled, slice into 1/4 to 1/2" thick slices
and set aside.
Put the chicken stock in a large pot and put on the stove to come to a boil
while you are making the roux. Combine the chopped vegetables in a bowl.
Make the roux. In a heavy pan, preferably cast iron, add the vegetable and
heat over high flame. Add the flour and whisk constantly until the roux is
a dark reddish-brown, almost black. Be careful not to let the roux burn.
The best way is to lower the heat and whisk until the roux is the right
shade. This may take 20 minutes or so. If the roux burns you should throw
it out and start over.
When the roux is the right color dump in the chopped vegetables and stir.
Add the seasoning mix. Cook, stirring frequently for about ten minutes.
Spoon the roux mixture into the boiling stock. Add the sausage and minced
garlic. Simmer over low heat for 45 minutes.
Turn off the heat and add the file powder. Serve over plain cooked rice
with some French bread. You can sprinkle additional file powder over the
serving if desired.
- - - - - - - - - - - - - - - - - -
NOTES : Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking
|
|
