On day one you build a fire out back behind your house: smoke all your chickens and fat links of andouille sausage, get the chicken meat off the bones, put the bones in a big pot with cold, clear water and plenty onion, garlic and celery then build a small fire under it and let it burn all night long.
In the morning you’ll have a fine stock, and you can set to making your roux. We like to heat up plenty bacon fat in an 1800s-era Wagner Ware cast-iron cook pot and slowly blend sifted flour into the hot oil. It takes about an hour of constant stirring to get a roux the proper color.
After you get the roux made, it’s time to chop up a big kettle worth of the Holy Trinity, green pepper, onion, and celery, and put the finishing touches on your gumbo. Make a nice pot of rice and start calling all your friends over to the house.
Here in Louisiana there are thousands of steady cooks standing over old black pots making gumbo on a daily basis. Some are housewives, some are grandpas, some are line cooks doing it to earn a living.
We’ve made hundreds of kettles of gumbo over the past 30 years and are excited to return to Austin to feed all of our friends and family.
Scrumptious Chef 8th Anniversary Party
Wed Nov 8th 2017
Tamale House East in Austin, Texas