Louisiana Chicken And Sausage GumboFrom chefjeb 8 years ago
- 5 lbs chicken thighs (COUNT THEM AND WRITE NUMBER DOWN ON SHEET OF paper) shopping list
- 2 large onions, chopped fine shopping list
- 2 bell peppers, chopped fine shopping list
- 4 celery ribs, chopped fine shopping list
- 1 gallon chicken stock shopping list
- 2 lbs good quality rope pork sausage, sliced 1/2 inch thick shopping list
- 1 cup green onions, chopped shopping list
- 1 cup fresh parsley, chopped shopping list
- 5 or six shakes louisiana hot sauce shopping list
- 1 tbs salt shopping list
- 1 1/2 tsp red pepper shopping list
- 1 tsp black pepper shopping list
- 1 tsp white pepper shopping list
- 1 cup flour (approximate) shopping list
- 2/3 cup vegetable oil (approximate) shopping list
How to make it
- Mix salt and peppers and set aside. Remove all fat and skin from chicken. Reserve some of the skin and fat.
- In large heavy skillet or dutch oven (cast iron works great) render about 1/4 of reserved skin and fat. Discard remainder. Render chicken skin and fat, remove skin and discard and then lightly brown chicken pieces.
- Remove and set aside.
- Drain and measure oil. Add additional vegetable oil to make one cup, if you do not have enough.
- Bring heat to medium-high and when oil is hot slowly stir in flour and make a roux, stirring cosntantly with wooden spoon. You want a peanut butter colored roux. DO NOT BURN!
- Immediately add half onions, celery, bell pepper to stop roux from cooking. Remove from heat, stir well,
- Place stock and remaining onions, peppers and celery in large (6 - 8 quart) pot and bring to boil. Slowly stir in roux and add salt and pepper mixtrue. Simmer for 45 minutes.
- Add chicken (rememmber to count pieces) and sausage and continue to simmer for at least 90 minutes, or until chicken is falling off bone.
- If gumbo is too thick add water in small amounts
- Remember, this is gumbo, not soup.
- Remove from heat and fish out chicken pieces. You counted them to assure you get them all out. Shred chicken and discard bones.
- Place shredded chicken back in gumbo
- Stir in green onions, parsley and add Louisiana Hot Sauce.
- Serve in large bowls over rice.
- Note: With a salad and French bread, this is a complete meal.
- Freezes well.
- Note (2) This can actually all be done one-pot in a cast iron dutch oven at least 8 quarts.
- Nogte (3) Amount fo flour in roux is approximate since different flours absorb at different rates. Roux should be like a thin paste. If too thick add more oil , if too thin, add more flour. all in small amounts.
People Who Like This Dish 35
The Cookchefjeb Carthage, MS
The Rating8 people
This was superb!! I followed every direction. I was nutty when finished,( nuttier ) but my belly was full of tasty goodness.helewes in Newton loved it
Awesome!! Easy to make, I added a little habenero to make it spicy, will make again for surepoker_jake in Lakeville loved it