I fell in love with gumbo on my first trip to New Orleans, close to 20 years ago.

Since then, I’ve been working on the perfect gumbo recipe. 

And to celebrate Mardi Gras, twenty area professional chefs will show off their idea of a perfect gumbo.  They’ll compete in the 9th annual Chesapeake Chefs Association’s Signature Gumbo Competition on Sunday in suburban Annapolis, Maryland.  

Besides tastings of 20 different versions of New Orleans’ favorite dish, enjoy music, Mardi Gras beads, and more.

While I won’t be submitting my recipe to the competition, I will put my version up against any of the pro’s gumbos.  And while there is no “perfect” gumbo recipe, I think mine is ready for prime time.  My recipe follows.

Chesapeake Chef’s Signature Gumbo Competition
Doubletree Hotel – Annapolis
210 Holiday Court
Annapolis, MD 21401 (map it)
410-224-3150

Date and Time – Sunday, Feb.10, 2008 1:00 p.m., until 4:00

Tickets – $10.00 and are available at the door

Parking – free parking is available.

Click More for the recipe of Jon’s Big Easy Gumbo —>

Images – Flickr 

Jon’s Chicken, Shrimp and Sausage File’ Gumbo

Ingredients

• 4 boneless-skinless chicken breasts diced into 2’ by 2’ pieces or one whole chicken – cut up in to 12-14 small pieces, with most of the skin removed.
• 4 links Andouille sausage (the real stuff), sliced in thin (½ inch) rounds
• 1 lb. peeled and deveined large shrimp (tails removed)
• ½ cup vegetable oil (canola, corn, etc.)
• ½ cup flour – all purpose
• ½ cup diced red pepper
• ¼ cup diced green pepper
• ¾ cup diced celery
• 1 cup diced onion (about one large onion)
• 1 cup frozen okra
• 5 cups chicken broth – low sodium is best
• 3 bay leaves
• 4 cloves of garlic – smashed and diced
• 2 Tablespoons Tabasco brand hot sauce (2 Tablespoons will make it rather spicy)

Gumbo Seasoning Mix

• 2 teaspoons black pepper
• 1 teaspoon white pepper
• 1-2 teaspoons cayenne pepper (less if you like our gumbo mild, 2 if you like it very spicy, 3 or more if you love pain)
• 1½ teaspoons file’ powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon mustard powder

Put the half of the chicken in a plastic zipper bag with ¼ of the seasoning mix and ¼ cup flour. Shake to coat well. Remove the chicken and place on a plate. Add the remaining chicken and another ¼ of the seasoning mix and another ¼ cup of flour. Again, shake to coat and remove.

Heat the chicken broth in a pot or in the microwave until boiling.

In a second pot (Dutch over or large stockpot), heat the oil over medium-high heat for about 3-4 minutes, until it’s hot, but not quite at the smoking point. Carefully add half of the chicken pieces and cook on each side for about 3-4 minutes until browned. Remove chicken to a plate with a paper towel and repeat with the remaining chicken.

Into the second pot, add the remaining seasoning mix and flour, plus any left over from the plastic bag. Add an additional 1-2 tablespoons of oil if the pot is dry.

Reduce the heat to low.  Using a whisk, stir the flour and seasoning mixture slowly, making a roux. Stir constantly until it turns medium brown in color, (about the color of a peanut’s skin). This should take 7-10 minutes. If the roux mixture starts to burn, reduce the heat.

Add all of the vegetables and stir thoroughly to coat.

Add ½ cup of the hot chicken broth to the pot and stir until mixed well. Add another ½ cup of the broth and stir again. Add the remaining broth and stir well.

Add the sliced Andouille sausage and bay leaves. Cook over medium heat (simmering, but not a full boil) for 15 minutes.

Add the chicken, garlic, okra and Tabasco hot sauce and cook over low-medium heat for another 30 minutes. The pot should be lightly simmering.

After 30 minutes, add the shrimp and cook another 4-5 minutes, until the shrimp are cooked.

Before serving, skim off any excess oil or grease from the top of the pot, using a skimmer or paper towels.

Serve with a big spoonful of cooked white rice in the center of the bowl and enjoy!!

Laissez les bon temps rouler!! (Let the Good Times Roll!!)_________________________________________________

Post from: The DC Traveler