Jeff Rodger, Ketchikan, Alaska, sends a recipe from his 45-year-old collection.
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Gumbo Recipe for Smoked Andouille Sausage
1 pound smoked sausage, preferably Andouille, cut into 1/2-inch slices
1 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 pound chicken, cut into bite-size pieces
1 cup vegetable oil, divided
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 or 2 cloves garlic, minced
1 can (28 ounces) tomatoes, chopped
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon red pepper
1/2 teaspoon ground black pepper
7 cups chicken stock
5 to 6 cups cooked rice
Garnish: Parsley and chopped green onion; filé powder
In large sauté pan, brown sausage over medium-high heat; remove and set aside.
Combine 1/2 cup flour and salt on waxed paper; lightly dredge chicken pieces in it.
Add 1/2 cup oil to sauté pan; fry chicken until golden, about 7 minutes; add to sausage.
Make a roux: In large stockpot, over medium-high heat, heat remaining oil until very hot. Add remaining flour all at once, stirring constantly. Reduce heat to medium and cook roux until medium in color.
Immediately stir in onion, celery and green pepper; turn off heat. (The hot roux will cook vegetables, and the cold vegetables will keep the roux from overcooking.) When vegetables are tender, adjust heat back to medium. Add garlic, sausage and chicken. Stir in tomatoes, remaining spices and chicken stock.
Bring to simmer; cover and cook for 1 1/2 hours.
Place 1/2 cup rice in bottom of each soup bowl; top with gumbo and garnish.
