This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by My Utensil Crock
Last month I participated in “the Growing Edge” a link up party and was thrilled to look through the other entries and even tried out Fried Egg Tofu by Nom Nom Panda (which was a great success in my house) and I’m very tempted to try out This was Dinner’s Homemade Potato Gnocchi when I can find some time.
So this month, after trying out that super delicious gumbo at Miss Clawdy’s I was more determined then ever to take up Casey Webb’s challenge to try and make it myself and enter it to the Growing Edge.
I found this recipe by Paula Deen and it had a very high rating and has been reviewed by over 300 people so I felt pretty confident to give it a go.
Ingredients3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cookedRead more at: http://www.foodnetwork.com/recipes/paula-deen/gumbo-recipe/index.html?oc=linkback
I decided to half the recipe
After reading through the recipe my main reservation was with the okra. Until trying out Gumbo I have not had any good experiences with okra, always too slimy but I thought I’d be brave and try it anyway.
After I’d seared the chicken and smoked sausages it was time to make the roux. I was a little nervous about this, intimidated by the 10 minutes cooking time, I was sure I would burn it. That’s why I was glad I had a little read through the comments section before I started, some comments mentioned that they fry up the roux for up to 20 minutes and that having it get a little burnt is quite desirable, it adds to the depth of flavour.
Nonetheless, I only managed to cook the roux for about 7 minutes before I panicked, you can see in the above picture that it became pretty dark.
Next I popped in the onion, garlic, pepper and celery and cooked for a further 10 minutes, then the Worcestershire sauce, salt and pepper and parsley and another 10 minutes, and then add in the water, bedded bouillon cubes while stirring constantly. Simmer for 45 minutes, add tomato and okra and simmer for another hour.
It was hard work. The recipe said prep 15 minutes and cooking time 2 hours. It definitely took me much longer than that.
Taste wise, it was good, if too salty, my own fault of course, and I wish there was a bit more tang to it (I would add another can of stewed tomatoes). The okra turned out good though, no slime but gave a nice texture.
My husband finished his bowl but wasn’t all that impressed, I don’t think the effort involved showed in the end product. It was good but for the amount of time and work involved, I would rather go to Miss Clawdy’s.