Ingredients: |
Ingredients: 4 Tbsp veg. oil
4 chicken thighs
2 chicken breasts
2 C diced yellow onions
2 C diced green bell pepper
2 C diced celery
2 Tbsp minced garlic
1/2 C fresh parsley
2 C chopped smoked pork sausage, cut into bite-sized pieces
12 C chicken stock, plus water if needed
2 tsp. cayenne pepper
2 tsp. Cajun seasoning
1 C dark roux
salt and pepper
Dash of hot sauce
8 C cooked long-grain white rice
1 C diced green onion tops
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Directions: |
Directions:In large cast iron pot over med. high heat, add the oil. Once sizzling, add the chcken pieces skin-side down. Brown the chicken on one side and turn to brown the other side. Remove the chicken to a platter to keep warm.
To the pot, add the onions, bell peppers, and celery. Saute until the onions turn translucent, about 5 mins. Add the garlic and parsley and mix until combined. Add the sausage and saute until it begins to brown. Add 1 C stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Add the chicken back to the pot.
Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. Season with cayenne pepper and Cajun seasoning, stir to combine.
Make a dark brown roux of flour and butter. In a med. saucepan melt equal parts butter and then the flour. Whisk the flour and butter together and allow to simmer on low to cook the flour. A dark brown roux is used for Creole and Cajun dishes and needs to cook for about 10 minutes to become dark brown.
Add the roux to the gumbo pot and stir to combine. Bring the pot to a boil and then reduce the heat to a simmer. Cover the pot and let simmer for one hour.
Uncover and remove the chicken pieces. Skim the surface of any excess oil. Add more stock of you prefer thinner gumbo. If you prefer thicker, add more roux. Uncover the pot and once again, skim the surface of any excess oil.
Just prior to serving, add the chicken (with bone intact or with bones removed) back to the pot and simmer for 20 mins. Season with more Cajun seasoning and hot sauce to taste.
Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops. |
Personal
Notes: |
Personal
Notes: Mask-wearing has a long history.
The Courir de Mardi Gras is a rural Cajun celebration held on Fat Monday (Lundi Gras) in small rural communities outside New Orleans. Adults and kids dress up and wear masks as they go from house to house (many on horses) begging for the Cajun recipe ingredients to make Chicken and Smoked Sausage Gumbo. This custom dates back to medieval France and ends with a communal gumbo.
In Seattle, in 1918, (pictured), the US Army 39th regiment wore masks to prevent influenza. The soldiers are on their way to France.
In 2020 the use of masks again became a worldwide precaution during a pandemic.
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This recipe for Smoked Sausage and Chicken Gumbo is from