| Louisiana is famous for fantastic food and nothing is | | | | experienced chefs is the use of a flavorful stock |
| more popular than the gumbo recipes created by the | | | | made in advance and this becomes the primary liquid |
| state's talented chefs. The wonderful dishes prepared | | | | base for the gumbo. This approach contributes |
| by real Cajuns from the Bayou country are world | | | | significantly to the flavor and character of the dish and |
| renown for delicious flavors and millions of diners seek | | | | is an excellent method used to make a really |
| out their food and recipes every year. But the most | | | | outstanding example of Louisiana's most famous food. |
| talked about and sought after dish and surely the most | | | | This is a simple technique that anyone can practice at |
| revered is the world famous Louisiana gumbo. | | | | home to make gumbo recipes that will rival a Chef's |
| It is quite natural for accomplished chefs to experiment | | | | best dish. |
| and create new and exciting versions of Louisiana's | | | | Here is a recipe for homemade chicken stock that will |
| most famous food. Although most recipes are simple | | | | make your Cajun soup better than ever. This recipe is |
| and rustic, new techniques can be employed to greatly | | | | not only for gumbo and can be used in any recipe |
| improve the intensity of flavors and bring color and | | | | requiring stock. This is nothing like canned stock and is |
| beauty to a Cajun soup that has long been known for | | | | so much better it will make the commercial versions |
| it's mouth watering taste. | | | | seem archaic. It will freeze well and stay fresh for |
| Many brilliant chefs have tweaked and modified old | | | | many months. |
| traditional recipes to enhance the taste and to add | | | | Homemade Chicken Stock Recipe |
| interesting and creative flavors. Their intent is not to | | | | Ingredients |
| significantly change the structure or core elements of | | | | *In a large pot add 3-4 quarts of water. |
| the dish but only to improve upon what is already a | | | | *2 pounds Chicken parts like legs, thighs, wings etc. Or |
| nearly perfect food. Many have succeeded in this | | | | one whole chicken. Raw not cooked. |
| endeavor. | | | | *Two onions quartered. |
| Then there are other chefs who refuse to change the | | | | *4 stalks of celery quartered |
| old traditional recipes in any way and choose to | | | | *3 carrots quartered |
| prepare only those that are in keeping with the simple | | | | *4 cloves garlic |
| and rustic nature gumbo. Of course this is perfectly | | | | *1 teaspoons Tony Chachere's Original Creole |
| appropriate. | | | | Seasoning (or 3/4 teaspoon salt, 1/4 teaspoon black |
| But the thing that is so great about a chef's approach | | | | pepper and 1/8 teaspoons cayenne) |
| is that those who are really good at their work will | | | | *3 bay leaves |
| always try to push the limits on cooking techniques or | | | | *2 sprigs fresh thyme or 1 teaspoon dried thyme |
| try different ingredients that can add excitement and | | | | *4 whole peppercorns |
| depth to a dish with a history as old as the Louisiana | | | | *2 cups white cooking wine (optional) |
| Purchase. The result is intensely delicious flavors that | | | | *1 cup smoked sausage |
| are deep, rich and almost intoxicating. | | | | Directions |
| For example pushing the limit on getting the roux really | | | | Bring this to a boil then turn heat to low, cover and |
| dark without burning is a technique some use to | | | | allow to cook for about 2-3 hours. Longer is better |
| extract the most intensity from the ingredients. A light | | | | because it takes some time to extract the full flavors |
| colored and dainty roux is easy to make but makes a | | | | from the bones. This is another secret to fabulous |
| gumbo that falls far short of it's potential. When making | | | | gumbos. Extracting that wonderful flavor from the |
| a chicken gumbo, frying the chicken before adding it to | | | | bones adds more richness and great depth while |
| the pot adds another level of flavor. Thoughtful and | | | | boosting the character of your gumbo. |
| daring chefs will take this extra step to bring chicken | | | | Of all the secrets and techniques learned over the |
| gumbo to the pinnacle of flavor. | | | | years this is one of the most important. Take the time |
| Most authentic seafood and poultry gumbo varieties | | | | to make this wonderful broth. You can make it ahead |
| will have a smoked meat added. Your talented chefs | | | | of time and refrigerate. Store it in your freezer and it |
| will use real Cajun andouille and not a run of the mill | | | | will keep for months. At any given time you can have |
| smoked sausage. Andouille is a Louisiana style | | | | several containers of frozen stock just waiting for |
| sausage that uses lean chunks of pork, has lots of | | | | your next culinary creation. |
| great seasonings and is smoked long and slow using a | | | | One more tip. To really intensify and electrify the flavor |
| real smokehouse. | | | | of your Cajun soup add some smoked meat to your |
| Others will experiment with adding different ingredients | | | | list of ingredients. Don't have smoked meat? Then go |
| that create interesting textures and flavors without | | | | any barbecue restaurant and buy a smoked chicken |
| significantly changing the essence or attributes that | | | | without the sauce. |
| define gumbo. An excellent technique employed by | | | | |