Last week I wrote a post about low-key holidays, turning your favorite flavors into quick and easy dishes any size family could enjoy. Well somewhere between there and today Christmas Eve happened. I giggle as I type my experience because in all honesty, it was far from low-key! On Thanksgiving I sat back and enjoyed the spoils of my family's labor. We had turkey and trimmings and prime rib (yes, my mother is amazing) among all the other typical Turkey-Day casseroles and sides. I guess I took for granted just how good my mom was at this whole hostess thing and got a little cocky saying, "Hmm, I wonder if I could take a holiday. Christmas Eve maybe?"
I swear before the words even left my mouth my mom had already told the whole family, "Annie is doing Christmas Eve! Annie IS DOING CHRISTMAS EVE!"
"About time," she muttered. See, I've been "an adult" for over ten years now. I own my own home, have three lovely children, a food blog, for goodness sake, but no holiday. It was one excuse after another, and this year I simply ran out. I had the time off, the experience, and space to host the whole family, so why not? Giggling again...boy was I in for a surprise. I planned my menu - chicken and sausage gumbo - around these simple facts: 1. I've made it before 2. Could test for a big crowd prior to the "big day" 3. Get compliments on it 4. I could afford it. Not so scientific, but it sounded good to me. Besides, my family has a long tradition of eating gumbo on Christmas Eve like many Acadiana families.
I was set. My test run was nearly flawless. I knew how much, how long, what tastes, and which tricks to use. I was set. I replicated my success early Christmas Eve morning, even boasting that it was all done earlier than expected. Then life said, "haha, just kidding." I needed to run out to get one last gift - I know, I know, I'm careless and stupid. I put all three pots to their lowest position and ran out for my errand. What I didn't realize is that one of my pots ended up on LIQUID HOT MAGMA instead of gentle warm sunshine. When I got home one of the pots hadn't boiled over...no no no, that would've been too easy. It basically imploded. Chicken and sausage stuck to the bottom, roux black as night, and literally no liquid. I'm not sure what sort of devil fairy came over and sucked up all the juice, but there was NONE. After I dried my eyes, wished my pot farewell (it's still soaking after a week), and set up vinegar bread bombs to absorb the smell, I started on my last pot of gumbo...at 2:30, a mere three hours before my guests were to arrive.
Needless to say, this pot was amazing and lo and behold we ended up with exactly one pot too much (see why I'm giggling). I definitely learned my lesson and will hesitate before I volunteer for something in my mom's earshot again. But all jokes aside, it was fun and now I have a great recipe for serving the masses! Here's my bulk gumbo recipe, just do me a favor, don't burn it!
- Pierce the links of a12-16 oz pack of smoked pork sausage. Put them on a pan and heat in a 350 oven for 10-12 minutes to help let some fat out
- I use my big magnolite roaster and sweat 2 diced onions (you can use Guidry’s mix or the precut frozen onions) - Use a little oil on med heat so they don't brown, just get clear
- Add 2/3 jar of dark roux (the medium-sized jars not the giant) - melt the roux, you may have to add a little water. I typically pour off all but a few TBS of the oil in the jar.
- Add 4 cans of chicken broth, a heaping spoonful of chicken base, and a few cans of water - enough to make the pot a little more than halfway full of liquids - whisk everything together and make sure roux is completely dissolved. If you don't have chicken base, use a few bouillon cubes or extra broth instead of water (but get some it's awesome)
- Turn heat to high. Season the broth with Tony’s or salt and red pepper, should have a rolling boil for 15 min or so
- While liquids are boiling season the chicken - I like a "whole cut up" chicken, (skin removed with the bones) and a few extra breasts cut into 3x3 in chunks. Season them liberally with salt and Tony’s (or red pepper).
- Add the sausage links and chicken slowly and turn the heat down to medium/high so there's a slight boil - let cook for as long as you can stand it, but it'll be cooked after an hour
- Remove the sausage and slice, and take the chicken off the bone and add it back in. At that time you can taste it for any more seasoning
- You can eat it at this point, but cooking it for 3 hours or so is the best. If it cooks too hot or fast it will taste like roux and really salty - it's okay to add a cup of water at a time to get it back to where it needs to be, and reduce your heat to a simmer. Pro tip: don’t leave your house!