Ingredients: |
Ingredients: 1 T. plus 1/2 cup vegetable oil
1 lb. smoked sausage (andouille is most authentic, kielbasa works fine too), cut into 1/2-inch thick pieces
4 lbs. chicken thighs, skin removed
1 T. Tony Cachere's seasoning (or any other cajun seasoning blend)
1 c. all-purpose flour
2 medium onions, chopped
3 stalks of celery, chopped
2 green bell peppers, chopped
1 tsp. salt (or to taste)
1/4 tsp. cayenne pepper (or to taste)
3 bay leaves
9-12 c. chicken stock/broth (low-sodium allows you to control salt)
Optional:
1/2 c. chopped green onions (garnish)
2 T. chopped parsley leaves (garnish)
1 T. file powder (this is a matter of personal taste--I never use it, but many people like it)
White Rice, to serve with gumbo
Hot Sauce
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Directions: |
Directions:In your largest pot, heat 1 T. vegetable oil over medium-high heat. Add the sausage and cook until browned and crispy, about 8-10 minutes. Remove sausage with a slotted spoon and drain on paper towels; set aside.
Season the chicken with the Tony's and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5-6 minutes per side. You DO NOT need to cook all the way through right now. Remove chicken from the pan, allow to cool, then refrigerate until ready to use later in recipe.
Combine the remaining 1/2 cup of oil and 1 cup of flour in the same pot over medium heat. Stir together and cook to make a roux that is dark brown, the color of chocolate. This will take at least 30 minutes, and you'll need to stir almost constantly--burnt roux will ruin your day. The roux will pick up the seasonings from the bottom of the pan as well.
When roux is ready, add the onions, celery, and bell pepper; cook until wilted, stirring constantly, 5-6 minutes.
Add the reserved sausage, salt, cayenne, and bay leaves; stir and cook for 2 minutes.
Slowly add the chicken stock, stirring constantly until well combined. **9 cups will result in a thick, stew-like gumbo; 12 cups will result in a thin, soupy gumbo. You can start with 9 cups and add more later to create the consistency you desire. Cajuns make it fairly soupy.**
Bring the mixture to a boil; reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for an addition 1 1/2 hours, skimming off any fat that rises to the surface (get as much as you can, but it's virtually impossible to get it all).
Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding bones; return meat to the gumbo.
Serve over rice in a large bowl, garnished with green onions, parsley, file, and hot sauce as desired. |
Personal
Notes: |
Personal
Notes: This recipe makes a LARGE amount! The gumbo freezes beautifully, so I like to make a big pot on a cold day, and once it cools, I immediately freeze half of it for later.
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This recipe for Chicken and Smoked Sausage Gumbo (adapted from Emeril's recipe) is from