TALK ABOUT GOOD! IT’S GUMBO! By Christy Rost   Gumbo is as much a part of New Orleans as Bourbon Street. This spicy, stew-like, Creole dish is rich with onions, okra, tomatoes, aromatic vegetables, and a variety of meats or shellfish, such as chicken, sausage, crawfish, shrimp, or crab. Today’s Creole people are descendants of 18th century, upper-class European settlers of New Orleans. Spaniards governing New Orleans at that time bestowed the name Criollo on this group, which later became known as Creole. Creole recipes traditionally use tomatoes, cream, and butter, and are the result of the intermingling of several culinary cultures – French, Spanish, and African. The most renown Creole recipe is, without a doubt, gumbo. The secret to a really great-tasting gumbo is the roux, a mixture of oil and flour that is slowly cooked and constantly stirred over low heat until the mixture turns a deep mahogany color. This rich, dark roux is packed with flavor, and gives Louisiana gumbo its characteristic taste. Served over rice, gumbo is an ideal first course or a hearty meal. Serve it with a simple green salad and fresh-from-the-oven cornbread. Louisiana Chicken Andouille Gumbo Ingredients: Chicken 1 3 to 4-pound whole chicken 12 cups water 3 bay leaves 5 sprigs fresh parsley 1 small onion, peeled and quartered 2 stalks celery with leaves 2 carrots Place all ingredients in a large stockpot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer 45 minutes. Remove chicken from stockpot, reserving broth, and cool 30 minutes, or until chicken is cool enough to handle. Remove chicken meat from bones, chop, and set aside. Discard bones. Gumbo 1 ½ cups flour 1 cup vegetable oil 2 tablespoons vegetable oil, for sautéing 4 large stalks chopped celery 3 cups chopped onion 2 large bell peppers, coarsely chopped 2 teaspoons coarse salt 2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon garlic powder ¼ teaspoon paprika 2 14.5-ounce cans diced tomatoes with green chiles 2 16-ounce bags frozen okra, thawed 1 pound Andouille sausage links Tabasco, if desired Cooked white rice In a medium saucepan, whisk together flour and 1 cup of the oil until smooth. Cook mixture over medium-low heat, whisking constantly, until roux turns the color of mahogany, about 25 minutes. Take care roux does not burn. Set aside. Strain reserved chicken broth, discarding cooked vegetables and bay leaves. Measure 10 cups of the reserved chicken broth and set aside. Preheat a clean dutch oven over medium heat; add remaining oil, swirling to coat bottom of pot. Add celery, onion, and peppers. Sauté 10 minutes until vegetables are soft. Stir in chopped chicken In a small bowl, stir together salt, onion powder, cayenne, garlic powder, and paprika. Pour spice mixture over sautéed vegetables and chicken, and toss well to coat. Cook 2 minutes, stirring constantly. Stir in diced tomatoes, reserved chicken broth, and dark roux. Raise heat to medium-high and cook, uncovered, 15 to 20 minutes. Meanwhile, in a medium skillet over medium-low heat, sauté sausage 8 minutes, or until light brown on all sides. Slice cooked sausage into ½-inch thick slices and stir into gumbo. Cook gumbo, uncovered, 30 minutes, stirring occasionally. Stir in okra and check seasonings. Add Tabasco, if desired. Cover and cook 15 minutes, stirring occasionally as gumbo thickens. Serve gumbo in large, shallow bowls over cooked rice. Recipe makes 12 to 14 servings. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com