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.