Episode 607: Gumbo with Durand Jones

Today we look behind the curtain and discuss how much we hate martinis and if we are actually koalas. Matthew tries to stay cool as we talk to Durand Jones about his Gumbo recipe and new solo album. Eventually our cheerful pessimism shows up and breaks out as we rename our hive mind.

Serious Pig by John Thorne
Durand Jones
Magnalite Gumbo Pot
Matthew's Now but Wow! - Honeybees and Distant Thunder by Riku Onda
Early to the Airport "Dancing on My Own"

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Durand Jones' Gumbo Recipe
Prep:
1 cup of baked flour
(take your favorite white flour-- place in a pile in the middle of the baking pan, bake at 375 degrees for at least one hour. Stir every 15 to 20 mins. My desired color is a medium-dark caramel). Once done, set aside.
32oz of Okra cut-- not too thin and still round
(spread okra on a baking pan, spread an even amount of olive oil on the okra, place in the oven. Bake at 375 until slime is fully cooked out. This usually takes around 45 minutes to an hour 25. Try to check every fifteen minutes and stir to avoid the okra getting burned). Once done set aside
2 lbs of chicken thighs, boneless and skinless. Season with salt, pepper, garlic powder, and some cajun seasoning like tony's chacherie.
(Once chicken is seasoned, place in a baking pan and let it bake in the oven for 25-30 minutes at 375 degrees). Once done set aside


Gumbo time:
1 large white onion-- chopped
4-6 stalks of celery--chopped
1 large red bell pepper-- chopped
1 large green bell pepper-- chopped
(optional)Smoked Turkey meat with bone still in-- you're looking for a smoked turkey leg, or smoked turkey necks. This will add immense flavor to your broth/roux.
12 ounces of Andouille Sausage-- or closest like sausage
2 lbs of shrimp-- peeled and deveined-- set aside in a container-- keep them cooled or iced.
96 ounces of your favorite stock-- you can make your own, but really no need. A good stock from the grocery store can work, and save you time from this already lengthy preparation

Get a large and deep pot, place a little oil in it and bring it to medium-hot heat.
Once the pot is temp ready-- place onion, celery, and bell peppers in the large and deep pot. Do not add garlic just yet. Monitor the pot and make sure you are not burning the vegetables
Let this cook down for about 12-15 minutes. Keep occasionally stirring until onions began to carmelize. Add garlic now. Keep an eye and occasionally stir for about  7-10 minutes.
Take a cup of your stock and add it to your baked flower in a bowl. Whisk until smooth and without lumps.
Add this mixture into your large pot with veggies.
Stir and mix with the veggies and let this cook for about 5 minutes or so.
Add your smoked turkey leg or turkey necks into the pot.
Add stock until the pot is around 60 percent full-- we don't want to overfill the pot-- because we have a lot more to add into the gumbo.
Stir the pot, get the mixture of the roux to gel smoothly with the water.
Get this to a medium boil.
Add Okra to the pot
Now is a great time to season your gumbo with tony's, garlic powder, pepper, hot sauce, garlic powder, to your preference. Do not add salt yet.
Let this cook-- pot covered preferred, for about 45 minutes to an hour, occasionally stirring and checking in on the pot. Adding in more stock if needed. Keeping your pot a little more than half full.
Bring Pot to a medium to low heat
Add sliced, round andouille sausage to the pot
Chop baked chicken into medium to medium large sized chunks, once done-- add to the pot
Add more stock if needed.
Let this cook for about 30 minutes.
Add your shrimp last. They will not take a very long time to cook in the gumbo. Ten to 15 minutes should be great
Optional, but once shrimp are done, turn off heat, and let the gumbo rest for 10 minutes. Add 16 ounces of ice cold water to the pot. Stir it in and let it sit for another 5 to 10 minutes. Salt to taste.
Serve with steamed rice
At least 5 to 7 cloves of garlic-- chopped
1 cup of stock of your choice