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.
