MF DOOM : Gumbo

“You gotta watch your gums on this, but it’s, it’s very good, it’s very healthy”

Inspired by MF DOOM “Gumbo” from MM..FOOD
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LISTEN TO MF DOOM “MM..FOOD” ON SPOTIFY

This is part of the Cooking The Album project for MF DOOM’s MM..FOOD.

You gotta watch your gums on this
But it’s, it’s very good, it’s very healthy

This track is a perfect example of what drew me to MF DOOM in the first place. It’s part of a three-track album break that includes “Filet-O-Rapper” and “Fig Leaf Bicarbonate.” Vintage industrial vocal samples laid in over a killer production track. In this case, as per the album’s theme, the samples are food-related. Specifically, a collaged promotion for “edible wrappers” which appears to be some sort of packaging one could consume rather than throw away. The brilliance lies in DOOM’s assemblage of these spoken snippets into a surreal commercial and, of course, the play on “wrapper/rapper”. Plus you gotta love a track that ends with a “and eat more chitlins” sample. 

I’m not claiming this is authentic gumbo but it is sincere.

There are three key elements to a great gumbo. The first is the andouille. You might be tempted to substitute another type of sausage, and it might be delicious anyway, but it won’t taste like gumbo. I prefer to brown my andouille while prepping, but that step is unnecessary as it will cook through in the simmer phase.

The second key element is okra. It can be an acquired taste, but it’s vital here for thickening the gravy. Unless you live in the Southern U.S., you’ll likely have to use frozen pre-cut okra. That’s what I used here and it worked perfectly. Take it out of the freezer while you’re doing prep to allow it to thaw a bit.

The final element is the one that may be most daunting: the roux. It’s not any form of gumbo if you don’t make a brown roux. Hey, I understand your possible aversion. I spent years skipping recipes that required roux. They demand a ton of tending and temperature control to turn out correctly. For a gumbo roux, you’ll be standing at the stove for at least 25 minutes if not more. You’ll need to keep whisking and watch your heat so it doesn’t scorch. In the end, however, you’re efforts will be rewarded with a beautiful brown roux that’ll drop a deep flavor bomb into this dish.

GUMBO
Chicken, andouille, okra, peppers, onion, celery, and tomatoes served over rice
Makes about 6 servings

2 pounds of chicken thigh
2 quarts water
1 pound frozen okra, 1-inch slices, thawed
1/4 cup unsalted butter
1/4 cup olive oil
1/2 cup all-purpose flour
1 medium yellow onion, medium dice
1 red pepper, medium dice
1 green pepper, medium dice
2 stalks of  celery, medium dice
2 cloves garlic, minced
14oz can of diced canned tomatoes with juice
12oz Andouille sausage cooked, sliced
1 bay leaf dried
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper or chili pepper (use less for lower spiciness)
1 teaspoon black pepper
1 teaspoon kosher salt
1/4 teaspoon allspice

In a medium-sized pot, add chicken thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes. Strain the water and reserve. Remove cooked chicken from pot, let cool, then shred meat into small pieces. Save the skin and bones to make chicken stock. Cover and set aside.

In a large pot, combine the butter and oil over medium heat. When the butter has melted, add the flour. Cook over medium-low heat, stirring frequently with a whisk to make a brown roux for about 20-30 minutes. In the last 5 minutes continuously stir so the roux does not burn. Yes, this takes a lot of time & attention, but it’s essential for great gumbo flavor.

Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes. Add okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally. Add the bay leaf and spices. Stir to combine everything & cook for 3 minutes.

Add 4 cups of the reserved chicken poaching water and mix well. You may add more water depending on how thick you want the gumbo. Simmer over medium-low heat, stirring occasionally, for approximately 30 minutes with the pot loosely covered. Add cooked shredded chicken and simmer for an additional 15 minutes. Serve with rice.