Chicken and Sausage Gumbo

“It’s gumbo weather” is a phrase you hear a lot in Louisiana.  What is gumbo weather?  Well basically any temperature under 80 degrees! We had a cool weekend last weekend and I bet you could smell roux cooking from one end of the state to the other!

I couldn’t believe that my gumbo recipe wasn’t on my blog.  I still can’t believe it.  I have several other versions of gumbo but this is a basic traditional version.  I opt to use chicken broth and stock to make it richer and more flavorful.  I’ve heard we are supposed to have a cold winter, so better keep the recipe handy!

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo
A Cooking With Christen Original

Ingredients:

1 carton chicken broth
1 carton chicken stock
1 can Rotel diced tomatoes
1 bag frozen cut okra, cooked down (I cook it in oil until it’s not “slimy” anymore)
1 onion, chopped
1 bell pepper, seeded and chopped
2 cloves minced garlic
1 pkg boneless chicken thighs – raw and cut up (I try to cut some of the fat off)
1 pkg smoked sausage or andouille, cut into bite size pieces
1 cooking spoon full of Worcestershire sauce
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Chili powder
½ tsp. ground cumin
1-2 bay leaves if you have some
Salt & Tony’s – season to taste
½ cup oil
½ cup flour

Note:  I have never actually measured my seasonings so just do taste tests and add until it tastes good.

Method:

Make a roux:  heat oil in large stockpot.  Once hot, add flour and stir constantly until it’s the color of a brown paper bag.  It’s time consuming but it’s the key.  Make sure to scrape the sides and corners of the pot.

While you’re making your roux, put your sausage in a microwave-safe bowl and add water just till the sausage is covered.  Microwave for about 8 minutes.  Drain in the sink into a colander and rinse well.  You want to get some of that fatty grease out.

Once your roux is brown enough, add onion, bell pepper and minced garlic, cook until veggies are soft.  Add Rotel, chicken broth and chicken stock, stir well and let heat up again to a slow boil.  This is a good time to start adding the rest of your dry seasonings and Worcestershire sauce.

Once boiling again, add chicken, sausage and okra and let simmer about an hour and a half or until chicken is cooked through.  The longer you let it cook, the better it will taste.  If it looks too thick, you can add more chicken broth or water

Check seasonings and add anything you find it might be missing.

Serve over rice or for the traditional southern Louisiana version, serve over potato salad.

 

 

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