Chicken and Anduille Gumbo

Gumbo has been a long awaited meal in my family for some time now. I don't remember how long ago, but many months ago my parents asked me if I had ever seen okra anywhere, to buy. I assumed it wouldn't be that difficult of a thing to find. I checked big chain supermarkets in the fresh, canned and freezer aisles. I checked local, organic stores. I checked the "healthy, natural" grocers. Nowhere. Nada. Nothing. So I was very surprised when I was out at the big chain store Tuesday doing my regular weekly shopping and noticed a can of okra tucked among the garbanzo beans. I snatched the can up and immediately added the other key ingredients in gumbo to my shopping list.

What I didn't expect was that another of the key ingredients would be nearly as illusive to find! And so begins the tale of the Great Anduille Sausage Hunt of Oh '11!

While at the store, where I found the okra I started the hunt for anduille sausage. I knew that there were acceptable substitutions for anduille, and I even knew that I don't like anduille nearly as much as other sausages, but I felt like since this meal was so long awaited and since I (finally!) found he okra, I had to use real anduille. At the big chain store I found many kinds of sausage. Breakfast sausage, spicy sausage, chicken sausage (in a variety of flavors), chorizo, smoked sausage, pepperoni. But, alas, no anduille. I called it for the day, knowing I wasn't going to prepare the meal until the following night (when I had invited my parents over for dinner) and would have another whole day to continue the G.A.S.H. '11

The next morning I resumed my hunt for the illusive anduille and I was quite confident that it would be no problem to find the sausage. I had thought it through and had a very good idea of the store, if there was one in Vermont, that would have it. Cheese Traders --one of my favorite stores! This store buys their cheese and wine in bulk and then divvies it up and sells it as much reduced rates. Since going to Murray's Cheese Shop in NYC last summer I always feel a little nostalgia when I enter Cheese Traders.
I hopped in the car and made the 15 minute drive, knowing I would find my treasure. At Cheese Traders I found, and bought, many things. Anduille was not one of them. Though I did find true authentic chorizo from Spain and Manchego cheese (which started me thinking about another possible recipe blog entry)...
But, readers, do not fret! I had a back-up plan!
I jumped back in the car and drove to the close by Healthy living Natural Foods Market! This store, although having a wonderful selection and fun atmosphere, stresses me out like no other grocer. They are constantly moving things around and, to me, the food items seem to be in no discernable order. I braced myself and entered the store. There was no way for me to head straight for the meat section, since there are coolers and refrigerated cases everywhere, so I tried to wend my way down the main path. I must have looked like a fool. I left no stone unturned. I looked in every chest freezer (because every local farm has their own), every refrigerated case and every wall freezer. I don't know what made me do it, but I circled the store one more time and saw a lone freezer standing in the middle of the store, well off the beaten track (I try to stick to the paths in this store for fear of never finding my way out). I saw some sausage looking packages so I ventured over. I found the most amazing selection of sausages and sausage like meats in this freezer! I found blood sausage, bratwursts, and things I didn't even know how to pronounce. But no anduille. I closed the freezer door, abashed, and looked up at the freezer, where I had been sure I would finally find my target. Through the clear freezer door I saw a package of something, on the top shelf, way in the back. I couldn't see what it was but decided, hey, why not. I opened the door again, stood up on tip toes, and pulled the package out of the freezer. IT WAS ANDUILLE!!!!! I galloped over to the wine selection and bough a bottle of anduille-finding celebration wine (that I thought would complement the meal). I headed home, to actually start the gumbo!

And what you all have been waiting for: THE RECIPE

Chicken and ANDUILLE gumbo

This recipe comes from The Spicy Food Lovers Bible

2 boneless, skinless chicken breasts (cut into 3/4 in. cubes)
1 tbs. Cajun seasoning
1 lb. anduille sausage (cut into 1/4 in. slices)
2 tbs. vegetable oil
1 1/2 c. chopped onion
1 c. diced bell pepper
1 c. chopped celery
3 jalapeno chilies (stems and seeds removed, chopped)
1 1/2 tsp. minced garlic (I used substantially more...)
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 bay leaves
1/4 tsp. black pepper
1/4 tsp. white pepper
6 c. chicken broth.
1 c. dark roux (see below)
10 oz. frozen okra (I used canned)
2-3 C. cooked white rice (or potato salad, I hear)
1 C. sliced green onions

ROUX:
 Another long story, I'll give the short version.

Rule number 1. Don't use butter (for a dark roux). It will burn and you will have to start over. I did.

Heat a saucepan over high heat. Add 1 C. vegetable shortening. Let it melt and start to bubble. Add 1 1/2 C. flour (preferably bread flour though I'm not sure why) a bit at a time, whisking continually, and adjust heat to low/medium. Hopefully you have been doing your arm workouts- you need to continually stir for about a half hour, as the roux turns from white, to a peanut butter color, and beyond to a chocolaty color (see pictures below). Be careful stirring, the roux burns when it flecks out and hits your skin. Ow. Once the roux is between a peanut butter and a chocolate remove the pan from the heat and pour into a heat-safe bowl (so it stops cooking).

 GUMBO:
Combine chicken and Cajun seasoning and let sit 30 minutes, to marinate.

In a heavy stockpot heat oil over high heat. When hot, reduce the heat to medium and add the anduille and brown. Add the chicken and onions, cook for about 4 minutes, stirring occasionally. Add the bell pepper, celery, chilies, and garlic and sauté for another 2 minutes, stirring occasionally. Now add the oregano, basil, bay and peppers and sauté for an additional 2 minutes.

Stir in the broth and bring to a boil. Whisk in the roux, a little at a time, stirring continuously for 5 minutes. Simmer the gumbo for 25 minutes, stirring often.

Add the okra and simmer for another 20 minutes. Taste and adjust seasonings, adding more Cajun if necessary. Remove from heat and stir in green onions.

Serve over rice. Traditionally you also serve it with a bottle of hot sauce.

 I have to say, I didn't think the gumbo was going to be that good. I was intrigued enough to want to make it, but was never super excited about eating it. But it was good! Really good! I think I got the spice just right- since it had to be a little spicy (Come on! It's gumbo!). In contract to the above recipe I only used one jalapeño but added dried red pepper flakes and chili powder. I actually liked the flavor of the anduille, thank god- it would have been terrible if the G. A.S.H '11 was in vein, but I wouldn't hesitate to try a different sausage next time.