Meal for the Week: Momma's Gumbo and Potato Salad

It's been a cold week here! In the words of my momma"It's gumbo weather." The varieties of gumbo are as numerous as the people who love it. My favorite gumbo has a thick roux base. Think the soup version of fricassee. I don't mind the broth gumbo version but do not try to serve me any with tomatoes in it! That's Creole not Cajun. For potato salad, I prefer a mustard based smooth version. 


Gumbo (NW)

NOTES: 
1. You can use homemade roux. I prefer pre-made stuff because 1) it's just as good if you buy the right brands 2) I hate the smell of my house after cooking roux and 3) if it's good enough for my grandmother than it's good enough for me!
2. You get the best flavor by using a whole chicken with skin on.

Ingredients
1/2 cup of roux
8 qts water
whole chicken, cut up
1-2 lbs smoked sausage
2 onions, chopped
1 bell pepper, chopped
1 cup of celery, chopped
3 cloves garlic, minced
bay leaf
1 tbs gumbo file
Cajun or poultry seasoning

Bring 8 quarts of water to a boil. Once boiling add roux. You can always thin a gumbo but you can't add roux later. The roux may drop to the bottom. Be sure to use a spatula to break it up. Once the roux is dispersed and water is boiling, add onions, bell pepper, celery. and garlic. You may leave out the celery and garlic, but never skip the onions and bell pepper. Leave

Cut and  season chicken. I use Chef Paul Prudhomme's Magic Seasoning Blends (Poultry Magic) which is All Natural, MSG Free, Preservative Free and Gluten Free. But most important, it's from Louisiana...like me! Cut sausage. Store cut meat until time to use. 

After 2 hours of boiling, add the sausage. After 1 additional hour, taster for flavor. Add salt, pepper, or Cajun seasoning if necessary. Once flavor is correct, add the chicken and lower temperature to medium low. After 1 hour, add gumbo file and lower temperature to a simmer. After 15 minutes, taste for seasoning. If flavor is correct, skim for fat. 

Serve warm over short grain rice with a side of french bread and potato salad.

Potato Salad

6 potatoes
4 eggs, boiled
Cajun seasoning
1 tbs vinegar
1-3 tbs mustard
3 tbs mayo
pepper

Boil peeled and quartered potatoes with Cajun seasoning. When potatoes are soft enough for a folk to go through, smash potatoes leaving a few chunky. Separate the yolks from the whites. Chop the whites and add to the smash potatoes. Smash the yolks in a small bowl. Add vinegar and mustard. I prefer a more mustardy potato salad so I added 3 tbs. Season the yolk mixture with pepper and add mayo. 

Incorporate yolk mixture into the smash potatoes. Garnish with Cajun seasoning.