This recipe has been sponsored by the Dead Cat Society and it’s advertiser. All opinions are mine alone.
Growing up in south Alabama, many weekends were spent on our family’s boat, the Mobile Lil tearing up and down Dog River. Before there were specialized rafts made for such things, we were towed around by an anchor rope tied to an inner tube. It was the kind of thing tht would probably be unsafe to do these days. It would be too dangerous. Like riding with the labs in the back of the truck or jumpin off the roof of Grandpa’s boat house. Very unsafe. Pop always drove the boat and it seemed safe. It was nice to know someone was in charge. As an adult, it doesn’t happen that often. Pop also spent many a Sunday afternoon in the kitchen, cookin up some gumbeaux. His gumbeaux could turn any day into a special occasion. That was his thing and it was some of the best southern food I ever put in my mouth. I love that guy.
This is perfect for a hot date or a wang-dang-doodle party. You get the gumbeaux done ahead of time and just cook the rice when you’re ready to eat. Take your time with the recipe. Tidy up the kitchen first and turn on some Marc Bolan. It’s not a quick or easy thing to make gumbeaux, but the rewards are hefty.
- 2 T Flour
- 6 slices Bacon
- 1 Onion
- 1 Bell Pepper
- 3 Stalks Celery
- 3 Jalapeno Peppers
- 1 Clove Garlic
- 1 Whole Chicken
- 1 Sausage
- 1 T Soy Sauce
- 1 T Worcestershire Sauce
- 1 T Hot Sauce
- 16 oz Can Tomatoes
- 2 Chicken Bouillon Cubes
- 12 oz Okra
- 1 t salt
- 1 t black pepper
- 1 t red pepper
- 1 t white pepper
- 1 t thyme
- 1 t paprika
- 1 t onion powder
- 1 t garlic powder
- 1 t Badia Complete Seasoning
- 1 t Tony Chachere's Seasoning
- 1 Bottle Red Wine
- Pour one glass of red wine. Cover chicken in four cups of water heat to a boil. Reduce heat and simmer 30 minutes.
- Cook bacon and sausage, set aside. Reserve bacon grease leaving 1 tablespoon in skillet.
- In large stew pot saute vegetables until tender.
- In a separate saucepan heat up 2 tablespoons grease and cook flour on low until dark brown. Pour another glass of wine.
- Debone chicken and cut into chunks.
- Add everything together in the big pot.
- Pour in the roux, pour in two cups broth, dump in soy sauce, worcestershire, hot sauce, tomatoes and spices.
- Pour another glass of wine. This recipe takes some time.
- Bring to a boil and then to a simmer. Cook for 45 minutes before adding okra and roux. Cook twenty more minutes or all day. You've done it.
- Serve with red wine.
4 Tips For Real Gumbeaux
- The Roux: Roux is the alpha and the omega. Once you learn how to make it, everything else just falls into place. Typically a roux is equal parts flour and oil. It can be made with butter or Crisco but why would you want to use anything other than bacon grease? It’s already there and it tastes perfect. The days of quick and light cooking are over. While you’re cooking the roux, you should only be cooking the roux. Don’t leave the room. Don’t try to watch the game. Keep stirring. Cook the roux on low and stir continuously. You are trying to cook every little piece of flour. The longer it cooks, the darker it will become. It’s fun to see how dark brown and close to burnt you can make it. If you burn any of it, get rid of it and start over. There’s no use in trying to hide it in the gumbeaux.
- The Trinity: This is made up of onions, celery, and green pepper and should be in everything you cook. For this recipe we have added jalapeno peppers and garlic because, well, that’s what you do. And if you’re afraid of kissing with garlic breath, just find someone else with garlic breath.
- Okra: 0kra (Hibiscus esculentus) is called “gumbo” in Africa. This is believed to be a corruption of a Portuguese corruption, quingombo, of the word quillobo, the native name for the plant in the Congo and Angola region of Africa. The okra serves as a thickener and should be put in toward the end of cooking. Sometimes okra is used instead of gumbo file, but you really need to use both. File is from sassafras root and also serves as a thickener and provides a darker color to the gumbeaux. Ed note: If it doesn’t have salt, it’s not a margarita. If it doesn’t have okra, it’s not gumbeaux.
- Rice: Cook your rice in chicken broth. Just like grits. You can use water from the chicken or toss in a bouillon cube. White rice looks good, brown rice is healthier. These days I use basmati because it’s got a sweeter flavor. Think of it as fusion food.
Many thanks to the Dead Cat Society for sponsoring this article. A thousand pardons for their trespasses. Founded in 1992, the Dead Cat Society has been at the forefront of social awareness and community activism. Dead Cats have been spotted all the way from Florida to Oregon, New York to Texas, and their footprint is ever growing. Visit them on their Facebook site and order your own personalized Dead Cat. Prices vary. Pick your own unique color and style or let their team of creators come up with a special used up feline just for you.
laissez les bon temps rouler