TITLE: Chalkboard Idol
MEDIUM: 11 gauge steel cut with an acetylene torch
SIZE: Approximately 14″ tall x 8″ wide
Chalkboard, Enamel painted creole cooking motifs and magnets
A great way to remember what to pick up when “making groceries” or holding those recipe cards when cooking, he’s a happy helper anywhere in the home. Featuring the “glyphs of Gumbo”, made from 11 gauge steel, finished with chalkboard paint and enamel decor.
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Authentic New Orleans Style Gumbo with vegetables, chicken, sausage, and shrimp!
Served warm over rice.
Servings: 6Calories: 464 kcalAuthor: Lauren AllenIngredientsFor the Roux:
- 1 heaping cup flour
- 2/3 cup oil
For the Gumbo:
- 1 bunch celery , diced, leaves and all
- 1 green pepper , diced
- 1 large yellow onion , diced
- 1 bunch green onion , finely chopped
- 1 bunch parsley , finely chopped
- 2-3 cloves garlic
- 1-2 Tbsp Cajun Seasoning*
- 6-8 cups homemade chicken stock
- 1 Andouille Sausage , sliced into “coins” (substitute Polska Kielbasa if you can’t find a good Andouille)
- Meat from 1 Rotisserie Chicken*
- 2 cups Shrimp , pre cooked
- Cooked white rice for serving
InstructionsFor the Roux*:
- In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience–when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.
- At this point taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Joe’s stuff or more chicken broth–until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
*I like to make the roux a day or two in advance to cut down on prep time!
*Joe’s Stuff Cajun Seasoning–this is my favorite cajun seasoning to use, but I can usually only find it online. You could use another brand.
*The best way to make this gumbo is by buying a rotisserie chicken–removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! Here’s a tutorial for making it from scratch.
From the tastes better from scratch site: