gumbo, I grew up on the stuff.....it's a versitile, put "what ya caught in it" dish.
you might want to consider adding jambalaya to the list - it's a one pot dish that is easy to make.
re: gumbo
Gubmo's are typically made with a dark Roux(there are light and dark roux's). Dark rouxs take some time to prepare so make sure there is enough beer handy to keep you going for about 1 hour, roux's need alot of attention(stirring) to keep from burning. Remeber, the roux is critical, and most importantly don't burn the roux, it will ruin your dish(to tell if a roux is burnt look for black specs(it's burnt flour)), if you think you burnt it throw it out and start over.you'll want to use a heavy dutch oven to make the roux, they hold heat better. Add the flour to the heated oil(medium high heat) gradually, stirring constantly, don't miss stirring any part of the bottom of the dutch oven or it will burn. If the dutch oven is too hot you'll get smoke, stir faster and reduce the heat until it stops smoke. Continue cooking the roux until it is the color of a dark chocolate. at that point your ready to start adding the other ingrediants. Oh, one word of warning, do NOT accidently splash or spill it on you while cooking - it burns like fire. Roux's store well in the frig for several weeks.
As for the gumbo itself, like i said its a "what ya caught" dish, there are about as many recipes out there as there are meat sources. I grew up hunting and fishing, and have eaten, shrimp, crab, seafood, chicken, suasage, goose, duck, pork, squirrel, rabbit, alligator, etc....even had nutria. I'm not sure where you're located but if you have access to goose or duck, they make a fine gumbo - if not, chicken fits well into the college student budget.
simple gumbo recipe, chicken and sausage(don't forget the rice)
* 1 cup vegetable oil
* 1 cup flour
* 1 1/2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped bell peppers
* 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
* 1 1/2 teaspoons salt
* 1/4 teaspoon cayenne
* 3 bay leaves
* 6 cups water
* 1 pound boneless chicken meat, cut into 1-inch chunks
* 1 teaspoon emerils Rustic Rub or
* 2 tablespoons chopped parsley
* 1/2 cup chopped green onions
* 1 tablespoon filÈ powder(if you can get it)
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
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Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
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Season the chicken with the rub and add to the pot. Simmer for 2 hours.
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Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
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Remove the bay leaves and serve over rice in deep bowls.
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Yield: 4 servings