Gumbo Chorizo Style, Let the Good Times Roll!

I had the bright idea of making a Chicken and Sausage Gumbo, using  my own homemade sausage, made with wild caught Hawaiian boar.  Okay, in theory.  Just getting some in time was the hold up. Where the heck are you hunters when we need you?

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

As it turns out, my special order, wild pig came into the store, a day after I made my gumbo.  However, the good news is, there was some happily raised and prepared Chorizo at our wonderful Natural Foods Store, so we went with that, and with fantastic results, I must say.  Really, I must.  Luckily the Farmer's Market had some fresh okra, because what would it be without that?  This Gumbo is to die for.  That good.

I did the mise en place, all vegetables chopped, minced and ready, spices and herbs out, chicken cut up and ready.  Roux was the first to start, in my rendered and saved duck fat, then the onions, all browning up nicely. 

The recipe was great.  I won't mention any changes, other than the sausage.  Hey, at least it was from the South.  South of the Border maybe, but still.  It added immeasurably to the overall flavor, I think.  Also, I cut the amount way down, and it was plenty for 4-5.

Shrimp and Gumbo Spirals

 Gumbo, after all, is another name for okra, one of my favorite vegetables, and as it is being supplied by our CSA, on a fairly regular basis, we are eating it more often.  But, it was those gumbo spices of  hearty soup/stew fame that inspired me here.  The red pepper flakes, thyme, oregano, basil and garlic, the shrimp stock, butter, wine, and shrimpies, oh yes. 

I decided to make a shrimp stock for this dish.  That's pepper on the cooking stock, not little bugs.  Just so you know.  Reserve all your shells, heads, whatever, and add a bit of minced carrot, celery and onion, salt and pepper.  Cover with water and simmer about 30 minutes.  Then, strain and add about a 1/2 cup of white wine.  Now, reduce the heck out of it while you're assembling the rest of the dish.