This dish evokes many fond memories for Jonathan Moosmiller, CMC, AAC, Director of Culinary Operations with Southern Hills Country Club.
Shortly after Jonathan Moosmiller, CMC, AAC, Director of Food & Beverage, Southern Hills Country Club (Tulsa, Okla.), met his wife, he and his then-future father-in-law began cooking together. One of the first dishes the two made was a chicken-and-sausage gumbo.
“It’s such a simple recipe, but it relies on good technique,” says Moosmiller. “When the roux is ready, it will look like dark melted chocolate and taste like rich campfire coffee with hints of tobacco.
“The dark roux is essential in building that toasted, earthy flavor,” he adds.
Moosmiller has featured this gumbo on the menu at Southern Hills for nearly nine years. It’s made with a signature house-made andouille sausage, to add a critical smokiness. The dish is finished with boiled white rice and scallions, and served with a mini-bottle of Tabasco on the side.
“This dish brings back so many good memories,” says Moosmiller, noting that his father-in-law passed away in 2020. “The membership loves it, too.”