Chicken And Sausage Gumbo
From kduncan51 15 years ago
- 120 minutes to make
- Serves 8
This is a very hearty, highly seasoned gumbo, perfect for those cold winter nights! Make sure not to cook the roux on too high of a temperature or you'll burn it and it will separate and become gritty. Also, when making a roux make sure that you stir it constantly so that it does not burn.
Ingredients
- 1 stick of butter (also have a couple of tablespoons of olive oil on hand just in case you need it) shopping list
- 2/3 cup of flour shopping list
- 2 cups chopped onions shopping list
- 1 1/2 cups chopped bell pepper shopping list
- 1 1/2 cups chopped celery shopping list
- 1/2 cup chopped green onions shopping list
- 2 bay leaves shopping list
- 2 TB chopped garlic shopping list
- 2 TB Chopped parsley leaves shopping list
- 1 lb smoked sausage, such as andouille or kielbasa, cut into 1/4 inch slices. shopping list
- 2 lbs chicken, cut into 1 inch cubes. (you can use either half white, half dark or all dark. I like boneless, skinless because it's easier) shopping list
- 1/2 inch ham steak, cut into 1/2 inch cubes shopping list
- 6 cups broth or stock (I like to use 1/2 chicken and 1/2 beef, just to give it some richness.) shopping list
- Spices: (best to use dried herbs for this) shopping list
- 1 1/2 tsp thyme shopping list
- 1 tsp basil shopping list
- 1 tsp oregano shopping list
- 1 tsp onion powder shopping list
- 1 tsp black pepper shopping list
- 1 tsp white pepper shopping list
- 1 tsp cayenne pepper (even this little amount makes it a little on the spicy side, right on the back of your tongue. If you'd rather it not that spicy, just add 1/2 to 3/4 tsp) shopping list
- 1 tsp chili powder shopping list
- (The recipe calls for 5 tsp of salt, but I usually hold off on salt until the end since the ham, the sausage and the broth usually have a lot of salt, depending on what brands you use) shopping list
How to make it
- The easiest thing to do here is to brown the sausage and the ham beforehand in a separate pot both for the flavor and to get a lot of the oil out of the sausage. In the leftover drippings, sweat the onions, garlic, bell pepper, bay leaves and celery until just wilted. Afterward, set aside until you need them. This saves a lot of time.
- Season and flour your chicken with salt/pepper or with flour and some of the extra seasoning mix above. In another pan (or the same one after you've cooked everything else) brown your chicken in a little oil. Set aside.
- Combine the butter and flour in a large Dutch oven over medium heat. If it seems too pasty, add a tablespoon or two of oil until it becomes smooth. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux about the color of chocolate or dark pecan shell.
- Once your Roux is just right, add the veggies and the sausage/ham.
- Stir and cook over medium heat for a few minutes, then add the spices and herbs.
- Stir and cook for a few minutes.
- Add the stock/broth and stir until well combined.
- Bring to a boil and then turn down to a simmer. Simmer uncovered, stirring occasionally for about 30 minutes.
- Add chicken, parsley and green onion and simmer for another hour or so.
- Test for seasoning/salt. Add salt and/or seasoning if desired.
- Serve with hot rice and add Tabasco if desired. Enjoy!
People Who Like This Dish 5
- quaziefly ALL POINTS
- jlv1023 Ansonia, Connecticut
- mjcmcook Beach City, CA
- clbacon Birmingham, AL
- yond3lla Bemidji, MN
- kduncan51 Austin, TX
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The Rating
Reviewed by 3 people-
~HELLO~
~FANTASTIC~ "5"FORK!!!!!
Goodness in Every Bite! (^_^) !
~*~mjcmcook~*~
mjcmcook
in Beach City loved it
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Have all the stuff in the house, will try to make this next saturday on my day off,
What do you think about a crockpot to make it in,
any suggestions why not?
Thanks
Janet
jlv1023
in Ansonia loved it
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