2 cups white rice
3 cups water
1/2 teaspoon salt
In a 3-quart heavy saucepan wash rice in several changes of water, pouring off each change of water carefully, until water is almost cleat. Drain rice in a sieve and return to pan. Add 3 cups water and salt and bring to a boil, uncovered, without stirring. Boil mixture until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes. Reduce heat to low and cook rice, covered, without stirring, 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.
Makes about 6 cups.
A low-fat sausage will work here, though it will not produce as flavorful a gumbo. (We included Shrimp) 1 tablespoon vegetable oil 2 pounds smoked pork sausage or pork and beef sausage such as kielbasa, cut into 1/4-inch-thick slices 8 chicken thighs 8 chicken drumsticks two 10-ounce boxes frozen whole okra, rinsed to separate okra and cut into 1/4-inch- thick rounds 2 large onions, chopped 3 celery ribs, chopped 8 cups chicken broth 8 cups water 1 cup thinly sliced scallion greens (about 1 bunch) Tomato Paste (optional) We like it! bottled hot sauce such as Tabasco In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain. Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened. In a 9 1/2- to 10-quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover. Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side. Makes about 20 cups, serving 10 to 12 as a main course.
