Recipe

Louisiana Chicken And Sausage Gumbo Recipe

	Chefjeb / All my dishes 1 year, 2 months ago Chicken and Sausage Gumbo is a Louisiana classic. It ffreezes well, so don't be shy and make a batch. You can use chicken parts or a whole chicken. Thighs work well. Serve over a few spoons of cooked rice. Prep:30m Cook:120m Servings:10	Chefjeb
	cajun

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Ingredients

5 lbs chicken thighs (COUNT THEM AND WRITE NUMBER DOWN ON SHEET OF PAPER)

2 large onions, chopped fine

2 bell peppers, chopped fine

4 celery ribs, chopped fine

1 gallon chicken stock

2 lbs good quality rope pork sausage, sliced 1/2 inch thick

1 cup green onions, chopped

1 cup fresh parsley, chopped

5 or six shakes Louisiana Hot sauce

1 tbs salt

1 1/2 tsp red pepper

1 tsp black pepper

1 tsp white pepper

1 cup flour (approximate)

2/3 cup vegetable oil (approximate)

Directions

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.

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Comments

leroux 1 year, 1 month ago said:
This looks fabulous!

chefjeb 1 year, 1 month ago said:
It is, but don't screw with the seasonings. This is one recipe that you want to be exact. Everything is balanced.

helewes 11 months, 3 weeks ago said:
This was superb!! I followed every direction. I was nutty when finished,( nuttier ) but my belly was full of tasty goodness.

chefjeb 11 months, 3 weeks ago said:
It freezes well.

poker_jake 6 months, 2 weeks ago said:
Awesome!! Easy to make, I added a little habenero to make it spicy, will make again for sure

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