A Mellow Monday in October

Today is the second Monday in October. We all know what that means, right? Here in America, we celebrate Christopher Columbus Day, which means mattress stores are having mega blow out sales.

Do they still teach children how Columbus “discovered” America? In the beginning Columbus Day was celebrated to honor the discovery of America by European explorers. While Chris did discover the Bahamas in October 1492, he never made it all the way to what would eventually become the New World. A world that was already occupied isn’t exactly new. That’s not to take a way from Italy’s contribution to European expansion. And that’s my rant for today.

As a child of the 50s who remembers the 60s, October is all about Camelot, a Catholic First Family and Missiles. So maybe we should serve up something with a Florida Flair. Yeah, no. I was more in the mood for Gumbo. It’s been a while since I made a long, slow and oh so rich brown roux. Let’s face it, without that roux it can’t be gumbo. Mellow Monday and Gumbo just sounded like a winning combination, wouldn’t you agree? Oh and one more thing. I am not the Queen of Gumbo, so take this for whatever it may be worth – of all the Gumbos I’ve made in the last few years, this was by far the most delicious of all. Not too spicy – just right.

Chicken and Sausage Gumbo
2 Celery Ribs
1 large Yellow Bell Pepper
1 large Yellow Onion
4 Garlic Cloves
1 lb Cajun Sausage
6 boneless Chicken Thighs
Slap Yo Mamma to taste
1 cup Vegetable Oil
1 cup Flour
Creole Seasoning to taste
Black Pepper to taste
3 cups Chicken Stock
1-1/2 cups White Rice
2-1/4 cups Water
2 Green Onions

Coin cut sausage. Trim and chop celery. Stem, seed and dice bell pepper. Peel and mince onion and garlic. Dice chicken thighs. Season with Slap Yo Mamma Cajun seasoning, toss and set asdie.

Start with a long, slow roux. Heat oi in a stockpot over medium heat. Whisk in flour until the roux is smooth. Continue to stir constantly until the roux is the color of chocolate milk, about 20 minutes. DO NOT allow roux to get black specks or burn. Remove from heat.

Add sausage, celery, bell peppers and onion to the roux. Return to medium heat, cook stirring constantly for 5 minutes. Add garlic, continue to cook, stirring, an additional 5 minutes.

Season with Creole Seasoning. Stir well to blend. Pour chicken stock into the pot. Taste, adjust seasoning with more Creole and black pepper as desired. Add diced chicken thighs. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for an hour, stirring occasionally.

In a saucepot with a tight-fitting lid mix rice with water. Cover; bring to a boil. Reduce heat, simmer for 15 minutes or until rice is fluffy and the liquid has cooked away.

To serve, ladle gumbo into individual bowls. Top with rice. Garnish with snips of green onions. Serve and enjoy.

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High above all nations is the LORD;
above the heavens is His glory.