Sausage and Chicken Gumbo
It’s time to put on a pot of New Orleans Gumbo!
Like all New Orleans dishes, gumbo can be eaten any time of the year, but it seemed to be at its best when the weather started to turn cold. Yes, it does get cold in New Orleans. My mother would say “It is now the time to put on (the stove) a pot of gumbo!” Try this New Orleans Gumbo recipe!
Supplies
- Heavy gauge pot
- Gumbo pot
Ingredients
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 cup finely chopped onions & green onions
- 1 cup finely chopped green bell peppers
- 1 cup finely chopped celery
- 1 teaspoon minced garlic
- 1 pound smoked sausage
- 1 pound Andouille sausage
- 1 (3-4 pound) rotisserie chicken, pulled apart, fat removed
- Parsley
- Salt and pepper
- Hot cooked rice
Preparation
1. Seasoning and Sausage
Cut up the sausage into quarter inch slices___________________
2. Make the roux
Pour 3/4 cup oil in the heavy gauge pot and place pan over high heat. Using a long handled metal whisk, gradually stir in the ¾ cup plain flour. Cook, whisking constantly, until roux is dark red-brown, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.
Remove from heat and immediately add the reserved vegetable mixture (onions, bell peppers, and celery), stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.
3. The Gumbo
Once the chicken stock is hot add the roux mixture by the spoonful to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer. Stir in the sausage, garlic and parsley. Add Chef Paul Prudhomme’s Meat or Poultry Magic® (or Tony Chachere’s Creole seasoning®). Note that Prudhomme’s seasoning has less salt and Tony’s has more salt and is used like salt. Simmer uncovered for about 1½ to 2 hours, stirring occasionally and more often toward the end of cooking time. Skim off any excess oil that floats to top of gumbo.
When the gumbo is almost cooked, adjust the seasoning if desired with additional amount of Creole seasoning or salt and pepper. Serve immediately in a bowl over cooked long-grain rice with a slice of crusty French Bread!
Enjoy Keeping It Creole!
