Chicken Shrimp & Sausage Gumbo Part 2

[Rojo]

Today was a new day to continue cooking the Gumbo while having my morning coffee. The Stock Pot contents was jelly so reheating had to be done first so it could be drained & strained. While the pot was warming up I took advantage of the time to slice up the Garlic Smoked Sausage for frying.



We received this handmade large, very deep, ceramic bowl for a wedding gift and its perfect for straining stocks. The colander fits right inside of it. I did a bit of a dump allowing the stock pot contents to drip well before spooning the rest in. I was afraid the contents was going to fall on the Island making a greasy mess. After draining I used a very fine screen colander to strain the stock too. A nice Amber stock remained, even the Black Pepper was caught in the strainer.



After cleaning the pot out I add the Sausage for a slow fry to build caramelized flavor glaze in the pot bottom. Once finished the Aromatics are used to de-glaze the pot enhancing the stock even more. You can see the pot bottom is clean, all that flavor is now mixed into the aromatics.



The roux is just equal parts AP Flour & Oil, here I used Canola but I prefer a higher smoke point oil for Roux.



Once you get the Roux to this color constantly whisking you can take the skillet off the fire and keep stirring till it is cool enough to not scorch. It will continue to darken if just allowed to do so.



Once the Roux and Stock are one I add the roasted Garlic I made yesterday. By peeling then mashing with a fork it easily breaks up in the Gumbo while continuing to cook.



Rotisserie Chicken is very tender. I only boil the Gumbo for 1 hour after adding the Chicken so it doesn't fall apart. I do chunk it up a bit with a knife before adding to the pot. The last 20 minutes of cooking I add the Shrimp. The Shrimp was cleaned, de-veined, and chunked into 3rds before adding.



The seasonings were adjusted in the last half hour with the seasonings in the photo. I use a little bowl to taste the Gumbo with allowing it to cool enough to pick up all the flavors to fine tune the end product.



I uploaded a video to YouTube showing the end product. Thanks for reading.

Finished Gumbo - YouTube