Pork and Sausage Gumbo

Pork and Sausage Gumbo
Head Chef Join Date: Mar 2005 Posts: 23	Description: This is the soup of the south. And my own personal favorite. I love to cook it and eat it.
Other:	Ingredients:
Time: 2 to 3 hours Difficulty: Medium Serving Size: 8 quarts of Gumbo	Roux 1 cup of flour 1 cup of vegetable oil Gumbo Butter 5 cups chopped onion 2 1/2 cups chopped bell pepper 1 cup chopped celery 2 tbsp chopped garlic 1/4 cup dried parsley(or 1/2 cup fresh parsley) 5 tbsp of Cajun Seasoning(see note in recipe) 4 cups cubed boneless pork 1 cup finely diced Tasso(if you decide to add) 10 cups pork or chicken stock 1/4 cup roux 5 cups smoked pork sausage 5 cups long grain rice 2 cups chopped green onion
Preparation:
Gather all ingredients. I would also suggest using a 10 quart pot. Everyone should have a Gumbo pot. Make a roux. To do so combine 1 cup of vegetable oil in small pan and sprinkle in 1 cup of flour, stirring with wire whisk. Cook until it becomes golden brown. Do not allow it to scorch. If you being to see black specs. Discard and start over. You do not want to add a burnt roux.
Instructions:
In your pot on high heat, melt butter(this is not an exact measurement, I usually use 1 big spoonful, you need just enough to Saute ingredients.). After your butter has melted, add onion, bell pepper, celery, garlic, basil, parsley, and Cajun seasoning of your choice.(They make many Cajun style seasonings, for best results, use one that is salted and contains cayenne pepper. Obviously, you can use whatever you like, just adjust for your taste.)Saute until onions become soft, add pork and let it brown.(I suggest cutting pork in medium to small cube size) Also if you choose to add Tasso, this would be the time to add it* Let it simmer for 2 to 3 minutes. Now add your stock and bring to a rolling boil. Slowly add 1/4 cup roux and stir in until completely dissolved. Boil for 10 minutes(still on high heat unless the roux begins to boil over, then reduce enough to keep from boiling over,then when preceding with the recipe return to high heat to achieve a rolling boil.) Now check for taste. The mixture should be a little too salty, this is the desired affect at this stage. If it is not, then add salt. Be careful not to over do it. Continue until it tastes a little salty. Add 5 cups of long grain rice. Remain with pot until it comes to a rolling boil. Stir really good then cover. Reduce to low heat. Let simmer for 10 minutes uncover and stir. Let simmer 5 minutes then stir again. Wait 5 more minutes then stir again. The rice should be about 95% cooked. If it is not continue the 5 minute intervals until it is. Next cover and remove from heat and let sit for 10 to 12 minutes. Add chopped green onion and stir well then serve.