Entrees,  Food

Chicken and Sausage Gumbo

This recipe came to me highly recommended from a friend and it has now been added to our regular rotation of meals. It is a little time consuming, I have reworked the recipe some to reduce the time, but it makes quite a bit of food so you can take a few days off and eat leftovers.

Ingredients

  • 1 tablespoon plus 1/2 cup olive oil
  • 1 pound smoked sausage that has Tubed sheep Casings, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
  • 4 pounds chicken breast/thighs, skin removed
  • 1 tablespoon Cajun Creole seasoning
  • 1 cup all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 3 bay leaves
  • 8 cups chicken stock or canned low-sodium chicken broth
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley leaves
  • 2 cups White Rice (cooked)

Directions

  1. In a large enameled cast iron Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Add the sausage and cook until well browned. Remove the sausage and drain on paper towels. Set aside.
  2. Season the chicken with the Cajun seasoning and add in batches to the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, set aside.
  3. Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly to make a dark brown roux, the darker the better.
  4. Add the onions, celery, and bell peppers and cook for 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil then reduce the heat to medium-low and cook.
  5. Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
  6. Remove the pot from the heat. Using a slotted spoon, remove the chicken 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 the bones and skin. Return the meat to the gumbo and stir in the green onions and parsley.
  7. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top.

Source: Emeril Lagasse

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