RACHAEL RAY GUMBO RECIPE RECIPES

Steps:

• In a large heavy-bottom pot or Dutch oven over medium heat, melt 1 cup duck fat. Whisk in the flour and cook, stirring occasionally, until the roux is dark brown, 10 to 15 minutes. (Be patient and don't be scared: The roux is ready when it is pecan-colored.)
• Add the celery, onions, bell peppers, and garlic. Stir to thoroughly mix into the roux; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 10 minutes. Gradually stir in the stock, dissolving the roux. Add 2 quarts of water, increase the heat to medium, and bring to a boil.
• Meanwhile, pat the chicken dry with paper towels and season lightly on both sides. Heat a large skillet over medium-high and add the remaining 2 tbsp. duck fat. Add the chicken to the skillet, skin-side down and cook until the skin is deeply browned, about 6 minutes. Flip and cook 2 to 3 minutes more, until lightly browned. Transfer chicken to the pot, reserving the skillet.
• Add the sausage to the skillet and cook over medium heat, stirring occasionally, until browned, about 6 minutes. Transfer the sausage to the pot. Add 1 cup of water to the skillet and, with a wooden spoon, scrape up any browned bits, then pour the liquid from the skillet into the pot.
• If using the crab knuckles, add to the pot along with the bay leaves and a few pinches of salt. Return the gumbo to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour. Stir in the Creole seasoning, gumbo filé, and Worcestershire.
• Using tongs or a slotted spoon, remove chicken thighs from the pot and transfer to a large bowl. Cool slightly, then pull the meat from the bones, tearing into bite-size pieces; discard the bones and skin and return the meat to the pot. Remove the crab knuckles. Cool slightly, then pick the meat from the shells; discard shells and return the crabmeat to the pot. (If using picked crabmeat, add it now.) Continue simmering until the gumbo is thick enough to coat a spoon, 15 to 20 minutes. Stir in the shrimp, simmering until cooked through, 2 to 3 minutes. Discard bay leaves. Taste and season.
• To serve, add a scoop of rice to each bowl and top with a ladleful of gumbo; garnish with sliced scallions and Tabasco.

Steps:

• Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs
• If using it the same day, let the broth cool before starting the gumbo
• Combine the oil and flour in a heavy-bottomed pot, like a cast iron or enameled cast iron skillet or Dutch oven
• Stir constantly over medium-high heat with a wooden spoon until it begins to color ever so slightly, and is what is called a blonde roux
• Turn the heat down now to medium or medium-low and cook until the roux is the color of peanut butter
• Continue to cook, be even more vigilant about stirring and paying attention to what is going on in the pot
• If at any point you feel the roux is browning too fast, turn the heat down further
• Once the roux changes from the color of a copper penny to one of milk chocolate, immediately add the onions, celery, garlic, bell pepper, cayenne and sausage, and cook, stirring, until the vegetables are softened, 5-7 minutes
• If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper and bay leaf, and bring to a gentle simmer
• Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours
• Add the shredded chicken, green onions and parsley to the gumbo, and continue to simmer about 30 minutes longer
• Don’t stir too much or the chicken will fall apart into shreds
• Adjust the thickness, if necessary, by adding water or more broth
• Adjust the seasoning with salt and cayenne as needed
• Serve the gumbo in shallow bowls over hot white rice
• Have the hot sauce and filé at the table for guests to use to their liking
• MORE: Jake Smollett's New Orleans Gumbo Pasta Emeril Lagasse's Turkey Bone Gumbo Eric and Jessie Decker’s Chicken and Sausage Gumbo