Ingredients: |
Ingredients: 1 Rotisserie Chicken or 2 Chicken Breasts
2 Smoked Sausages or Hot Links (depending upon how hot you want it)
Shrimp (optional)
2 Boxes or Big Cans of Chicken Stock
3 Stalks Celery
1 Med. Onion
1 Red or Green Pepper
Minced Garlic
Bay Leaves
Cumin
Salt
Pepper
Cayenne Pepper
Flour
Oil
Tabasco
2 Cups of Jasmine or White Rice
(Optional Garnishes/Toppings)
Sour Cream, Chopped Green Onions, Gumbo File, Tabasco
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Directions: |
Directions:Chop the Trinity of Southern cooking (celery, onion, pepper) and set aside.
If chicken is already cooked, chop. If not grill up the chicken and chop it as well. Dice sausage and caramelise in pan. I find this gives more flavour.
Add some oil and sauté the trinity and garlic.
Once they are translucent add a bit more oil and flour to make a roux.
You want the roux to be dark brown (darker the better but not burnt). Albeit, it has chunks in it because of the veggies but it should be the consistency as if you were making grandmas gravy roux.
Once it is nice and dark add the chicken stock and stir.
Then add the chicken and sausage.
Add a bay leaf or two depending on size. (Take these out at serving time, not edible)
Add 1 tbsp of cumin, 2 tsp, of cayenne pepper, pinch of salt and pepper, and a couple dashes of tabasco.
Bring to a boil and then turn to simmer. Let cook for 2/3 hours stirring and adjusting seasoning to taste as you go.
It will thicken and taste very different from beginning to end as the flavours have a chance to marry.
As it is reducing, make the rice in a separate pan/cooker.
If you are adding shrimp, do so about 3 min before serving , they cook very fast.
Once it is the consistency of a stew, pour it over rice and serve with toppings. |
This recipe for Ragin Cajun Gumbo! is from