Hello, Forrest again,
As I write this, the blog is approaching it’s fourth birthday. Courtney and I have been married (and cooking) for over four years and enjoying every minute of it. While we have always tried to catalog and share our favorite recipes with you, some have managed to slip through the cracks. This is one of those recipes.
I’m not sure the first time we made it together, or what inspired us to make a gumbo, but the recipe has been perfected and has evolved over the past four years of cooking into something we enjoy at least once a month. It is a perfect recipe to cook together as there are a few moving parts, and what you are left with is warm, savory, slightly spicy, and sure to give you a full stomach.
Here’s what you will need:
4 large carrots, sliced evenly
2 medium-large yellow onions, chopped evenly
4-5 celery stalks, chopped evenly
2 cloves garlic, minced
1 lb ground pork sausage (we’ve also used sliced chicken sausage from Trader Joe’s)
1/2 cup unsalted butter
1 cup flour
8 cups chicken stock
corn starch (for thickening)
Bob’s Red Mill Grits
*To be honest, this happens completely by eye, but I have done my best to get the proportions right:
3 Tbsp smoked paprika
2 Tbsp salt
1 Tbsp cayenne pepper
1 Tbsp black pepper
1 Tbsp dried thyme
1 tsp turmeric
- Get your sausage browned evenly and set off to the side for later.
- In your biggest pot, melt butter over medium-high heat. Whisk in flour and let it brown for a minute, stirring frequently.
- Add your carrots, celery, and onion and get the coasted in your butter/flour mixture. Stirring occasionally, let these vegetables start to sweat and get tender, about 5-6 minutes. Mix in your garlic and let that go for another minute, until fragrant.
- Time for the spice blend! Stir in all spices to the vegetables and get them evenly coated. I like to let the vegetables cook in this by themselves until they almost start to create a gooey consistency.
- Add chicken stock and keep the heat up, stir occasionally until you get back to a simmer. Then, turn down the heat to low and let this simmer for about 15-20 minutes.
- While you let your main pot simmer, cook your grits (we use Bob’s Red Mill Grits).
- Once vegetables are tender and the stock has thickened, add you sausage and let this simmer for another 5-10 minutes. If you would like to thicken the liquid a bit more, take out a cup or so from your pot and mix in 2 Tbsp corn starch, then quick that back in.
- To serve, ladle in a healthy serving of grits first in a large bowl. Follow this with a ladle (or two) of the gumbo. Splash some hot sauce on it if you are so inclined.