New Orleans Gumbo – Super Bowl XLVII

Gumbo Ya Ya

~ adapted from Mr. B’s Bistro ~

Roast the chicken– dark and white, thighs and breasts, for 3 1/2 pounds skinless and boneless pieces.

Chop bell peppers– 2 red, 2 green. Do the same for 2 medium or 1 very large yellow onion; plus 2 celery stalks. Set aside for later addition, but get ingredients prepared beforehand.

In a 12-quart saucepan, melt 4 sticks butter over low heat. When butter is completely melted,

stir in 1 cup flour for 30 seconds; then 1 more cup flour for another 30 seconds; finally, the last cup of flour– keep stirring for an additional 30 seconds (total of 3 cups flour altogether). You’re in for a workout: You cannot leave the roux, it will be ruined if you do, so you have to constantly keep the arms flexed, keep them working out– keep stirring to prevent a yucky speckled muck, lol– Trust me, believe me, it’s worth it like you’re looking forward to the game on Sunday– an American holiday, another one besides Christmas and the 4th of July. Celebrate, may your team win! (The roux will resemble THIS when you begin.)

Stir for a mighty long time, 45 minutes to 1 hour-and-5 minutes without stopping. May the the one with the longevity get the score, babe! “BITE MY BUTT!” (Close your ears, Mom, it’s really not the way it sounds… just gettin’ it done!) Man power in these feminine arms of mine, lol… (I just know my husband will be displeased when his team sucks, as usual, lol, argh argh – ugh, ugh… but mine WINS! Am I just a blast when I’m a kill-joy… lol, again, please– group hug.)

(SO the roux will resemble THIS color, a light mahogany color– and it took me nonstop stirring for 1 hour-5 minutes (set your clock), which is why I’ve got guns– okay, it’s really because I can move furniture and flip a mattress in 3 1/2-inch heels, lol…

Now is when you need/should add the bell peppers, still stirring like an obsessed stir-freak. Then have someone dump in the onions and celery– (your husband who’s going to lose the game; the Rams lost AGAIN– They didn’t make it, so he had to choose another team– make him stir for a while.)

If you’re not going to add THIS kind of seasoning, this brand, make your own authentic spice-flavoring for 2 tablespoons:

1 1/2 cups paprika

3/4 cups ground black pepper

1/2 kosher salt

1/3 cup ground garlic

1/3 cup dried thyme

1/3 cup dried oregano

1/3 cup basil

1/4 cup onion powder

1/4 cup cayenne

Keep in an airtight container.

So if not 2 tablespoons from this recipe, add 2 tablespoons from the store-bought creole seasoning, but even before the seasonings– 1 1/2 gallons chicken stock (20 cups), 1 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon dried red pepper flakes, 1 teaspoon dried thyme, 2 bay leaves, 2 cloves finely chopped garlic (or minced), and 1 tablespoon kosher salt.