Chicken And Sausage Gumbo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a very hearty, highly seasoned gumbo, perfect for those cold winter nights! Make sure not to cook the roux on too high of a temperature or you'll burn it and it will separate and become gritty. Also, when making a roux make sure that you stir it constantly so that it does not burn. Ingredients:
1 stick of butter (also have a couple of tablespoons of olive oil on hand just in case you need it) |
2/3 cup of flour |
2 cups chopped onions |
1 1/2 cups chopped bell pepper |
1 1/2 cups chopped celery |
1/2 cup chopped green onions |
2 bay leaves |
2 tb chopped garlic |
2 tb chopped parsley leaves |
1 lb smoked sausage, such as andouille or kielbasa, cut into 1/4 inch slices. |
2 lbs chicken, cut into 1 inch cubes. (you can use either half white, half dark or all dark. i like boneless, skinless because it's easier) |
1/2 inch ham steak, cut into 1/2 inch cubes |
6 cups broth or stock (i like to use 1/2 chicken and 1/2 beef, just to give it some richness.) |
spices: (best to use dried herbs for this) |
1 1/2 tsp thyme |
1 tsp basil |
1 tsp oregano |
1 tsp onion powder |
1 tsp black pepper |
1 tsp white pepper |
1 tsp cayenne pepper (even this little amount makes it a little on the spicy side, right on the back of your tongue. if you'd rather it not that spicy, just add 1/2 to 3/4 tsp) |
1 tsp chili powder |
(the recipe calls for 5 tsp of salt, but i usually hold off on salt until the end since the ham, the sausage and the broth usually have a lot of salt, depending on what brands you use) |
Directions:
1. The easiest thing to do here is to brown the sausage and the ham beforehand in a separate pot both for the flavor and to get a lot of the oil out of the sausage. In the leftover drippings, sweat the onions, garlic, bell pepper, bay leaves and celery until just wilted. Afterward, set aside until you need them. This saves a lot of time.
2. Season and flour your chicken with salt/pepper or with flour and some of the extra seasoning mix above. In another pan (or the same one after you've cooked everything else) brown your chicken in a little oil. Set aside.
3. Combine the butter and flour in a large Dutch oven over medium heat. If it seems too pasty, add a tablespoon or two of oil until it becomes smooth. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux about the color of chocolate or dark pecan shell.
4. Once your Roux is just right, add the veggies and the sausage/ham.
5. Stir and cook over medium heat for a few minutes, then add the spices and herbs.
6. Stir and cook for a few minutes.
7. Add the stock/broth and stir until well combined.
8. Bring to a boil and then turn down to a simmer. Simmer uncovered, stirring occasionally for about 30 minutes.
9. Add chicken, parsley and green onion and simmer for another hour or so.
10. Test for seasoning/salt. Add salt and/or seasoning if desired.
11. Serve with hot rice and add Tabasco if desired. Enjoy!
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