Gumbo
Basic Sausage Gumbo
Ingredients
1 Green Pepper 1 Large Jalepeno 1 White Onion 2 Sprigs of Celery 1 Quart of Chicken Stock 1 Teaspoon of Thyme (dried or fresh) 5 Bay Leaves 1 Tablespoon of Salt 1/2 Tablespoon of Pepper (30 turns) 1 Teaspoon Cayenne White Rice 3 links of Sausage (Anduoni or Smoked) 1/2 cup of All Purpose Flour 1/2 cup of Oil (Sunflower or Grapeseed)
Directions
- Dice Green Pepper, Jalepeno, White Onion, and Celery and Combine
- Dice Garlic (do not combine)
- Dice Sausage into small coins
- Heat Oil until it smokes and gradually wisk in the flour
- Whisk carefully over medium heat for 20 to 30 minutes or until dark brown (watch carefully.. it will burn easily)
- Add Vegetables and cook until translucent (couple minutes)
- Add Garlic and cook until translucent (couple minutes)
- Add Chicken Stock slowly
- Add spices and sausage
- Cover and cook for 3-6 hours, stirring frequently
Salsa
Salsa - semibacony
Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measurements, I just buy all the ingredients in amounts that look good to me. So here goes. I generally use roma tomatoes, because they are just good for salsa in general. Roma tomatoes - I probably use around 5 lbs or so I think. White onions - I used 2 for this batch Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic. Jalapeños - a good handful or so. Serranos - a good handful or so. Yellow chile peppers - same as above. Habaneros - I used about a small handful or so. I just use these to the heat up a few notches. I don't think you can make it too hot, if it tastes good. One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those. Cilantro...of course - I used about two full bunches. And key limes - I think I used 3 in this batch. The limes give it this fresh little boost of flavor, that will set your salsa apart, and just tastes very good. And a decent amount of salt. I blend everything, including the limes, then repeatedly dump from the blender to the large container. After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste. Then, I really like to leave the container in the fridge for a half day or so, for all the flavors and heat to fully come out.