Chicken and Sausage Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1- Whole Fryer
2 lbs of your favorite smoked sausage
1- sweet onion, diced
1- green bell pepper, diced
4- cloves of garlic, minced
4- stalks celery, diced
2 gallons of water (approximate)
1/2 cup a. p. flour
1/2 cup vegetable oil
3 bay leaves
your favorite all purpose Cajun seasoning
2 tablespoons gumbo file’ (if you like it)
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Directions: |
Directions:-Season and cook chicken your favorite way. I like to do a drunken chicken for this.
-Debone chicken removing all the skin. Place all bones, carcass, and skin in a stock pot and set aside the meat.
-Add the water to the stock pot until it covers the carcass and boil.
-Once all of the flavor has been rendered (anywhere from 2 - 4 hours) strain out stock into a bowl and set aside, discarding the bones and skin. This can be done the night before.
-Cut up your sausage into small bite size slices and place in your gumbo pot, preferably black iron.
-Brown sausage over medium to medium high heat until you get a nice oil skin on the bottom of the pot.
-Remove sausage from pot and set aside.
-Make a roux with the flour and oil. The color depends on how dark you like it. I like mine pretty light so I go to about peanut butter.
-Add the vegetables and stir in so that they are coated in the roux. Sweat the vegetables until they are soft (about 20 minutes).
-Add stock and bay leaves and stir. Let this simmer for about 15 minutes stirring occasionally.
-Add sausage back in and add file’ and stir. Let simmer for about 30 minutes stirring occasionally.
-Taste and season accordingly. You shouldn’t need much because of the seasoning that was on the chicken skin which transferred over to the stock.
-Add chicken and let simmer for about 15 minutes. ( I add the chicken close to the end so that it doesn’t fall apart)
-Serve on top of rice. |
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Personal
Notes: |
Personal
Notes: This recipe is for those who want a good chicken and sausage gumbo, but like me, you don't want to pick bones while you are eating it.
Also, its a bit of a lengthy process which leaves plenty of time to enjoy a few of those entries in the "Cocktails" section that we like so much, haha.
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