Saturday, October 11, 2014

Gumbo Weather

Nothing better than Gumbo & an LSU win :-) Taking the time to make this quick post to share my recipe with some friends that asked.


 Chicken & Sausage Gumbo

1 cup flour
1 cup oil
1 cup chopped onions
1 cup chopped bell peppers
1 cup chopped celery
¼ cup minced garlic
4 quarts (16 cups) chicken broth (I made earlier using a deli chicken carcass)
4 pounds boneless chicken cut into bite sized pieces ( I used a mix of thighs and breast) ( you can also do chicken with the bones in but Randy doesn't do bones)
1-2 pound good smoked sausage cut into bite sized pieces
2 Tablespoons minced parsley (I used dried)
 Bunch of green onions, chopped
1 tablespoon Tony Chachere seasoning (or other cajun seasoning)
1 Tablespoon tabasco sauce
salt to taste

Make a roux: Use an iron skillet if you have one. Heat oil until pretty hot. Turn heat down a bit and slowly whisk in flour. Whisk almost constantly, being careful to not burn the mixture. Cook until roux is like light milk chocolate (3-5 minutes usually). Add onions, bell peppers, celery and garlic. Cook until vegetables are wilted. Add chicken broth a little at a time and stir until dissolved. If it seems thick you can add more water. Add seasoning, tabasco & chicken. Bring to a boil and cook for about an hour. Skim oil from top of gumbo. Add green onions/parsley and let simmer on low for another hour or so. Chicken will be very tender and falling apart. Serve over rice. Potato Salad or Baked sweet potatoes make a good side. 

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