CAGE RECIPE: Killer Everything Gumbo, According to RIc

My Everything Creole Gumbo is a slowly cooked, dark and earthy, OMG-delish stew.  
The real deal, baby!
You can add mess around with your “Everything”. Got a little Gator, cooked duck or a
leftover lobster? Throw it in.


Makes enough for 4 to eat twice

Start your roux first. This is crucial and once you get the hang of it, pretty easy. Don't be afraid, just be careful. That shit is HOT!

Making Cajun Roux, my way.
There are plenty of ways to make dark, chocolaty roux.
Most are a pain but this is a pretty simple technique.


1 ½ cups flour
2 cups pork lard, duck fat, clarified butter or vegetable oil

Preheat oven to 475 F.

*Remember that dark roux is as hot as caramel, reaching 400-500 degrees. Don't touch it!*

In a heavy, oven-safe skillet melt the fat (Cast iron is the way to go.)
Add the flour and whisk in until smooth.
Cook for a few minutes to make sure all of the flour is amalgamated with the fat.


Now put the entire pan in the hot oven and set a timer for 20 minutes. When the
timer goes off, carefully whisk the mix. It should be getting golden. Repeat this
procedure, cutting back the time each time until your roux resembles mild chocolate.


Once you've made the roux, you should carefully add some of it to the warm stew.
Bring the stew back to a boil. Add a little more of the roux until you have reached
the desired thickness. The stew will thicken as it boils. Be patient.


You can and should reserve any leftover roux, refrigerated, for up to 3 months.

Start your gumbo while you Roux is cooking.
Gumbo Recipe
Vegetable oil
½ pound andouille sausage, sliced
1 pounds natural or local chicken thighs
16-20 small shrimp, peeled and deveined
1 6 oz filet of catfish or other mild white fish, sliced into strips
4 oz crawfish tail meat (optional)
4 oz crab meat, claw meat is fine


2 cups each: medium dice bell peppers, celery, and onion
1/2 cup scallions
1/2 cup parsley
2 tablespoons Flavor Maker Spices CAGE seasoning
1 tablespoon dry thyme
Tabasco
Worcestershire sauce
2 cups okra, sliced
6 cups chicken cooking liquid (see below)
4 cups Sacramento tomato juice (trust me)
salt and pepper
2 cups long grain white or brown rice


The entire recipe take about 1 hour, so make time! Put on some music and enjoy yourself.


Get a pot big enough to braise your chicken thighs. Fill with warm water, leaving room
for the chicken thighs. Add about 1 teaspoon of salt per cup of water and give it a stir.
Now drip and the chicken and bring it to a boil.
Once it boils, Skim any scum that may accumulate.and reduce heat to a simmer.
Simmer for 30 minutes or until cooked. Remove chicken from broth and let cool.
Reserve the broth and the thighs.
Once cooled, pull all the meat from the chicken and roughly chop.  Set aside.


In a heavy casserole pan, add a little oil and the sausage and lightly brown.
Add the veggies and wilt until soft but not brown.
And the thyme and Cajun seasoning and stir to coat.
Cook a few minutes and then add okra, tomato juice and reserved chicken broth.
After 20 minutes of cooking at a moderate boil, add the chicken meat and
all seafood and cook another 20 minutes.
Pick up the palate by adding dashes of Worcestershire and Tabasco to taste.
Now stir in 1 cup of roux. Cook gently another 15-20 minutes to thicken.


Simple Rice
Rinse the rice well until the water runs clear. In a rice cooker or heavy pot with a lid  
add a drizzle of vegetable oil. Add the 2 cups of rice and 2 teaspoons salt.
Heat until you begin to hear a sizzle. Stir once. Add 3 ½  cups of water.
Stir once more. Bring to a boil. Cover snugly. No more stirring.
Reduce heat to very low and allow to steam for 15-20 minutes.
Turn off heat and let rest, covered, for 10 minutes.  Done!








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