I have been craving a Chicken and Sausage gumbo, so I used a recipe from John Folse's Cajun Encyclopedia. There are so many different recipes and combinations for gumbo, but the chicken and sausage ranks #1 in my book. I am picky and hate finding chicken bones in my gumbo, so I always use boneless breasts or thighs. Also, there are some ingredients in this recipe I don't include and are listed as "Optional" below. Gumbo is better the next day in my opinion.
Ingredients:
8 boneless chicken thighs
1 pound smoked sausage
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
Cajun Seasoning, to taste
Louisiana hot sauce to taste
24 button mushrooms (Optional)
1 bay leaf (Optional)
sprig of thyme (Optional)
1 tbsp chopped basil (Optional)
½ cup chopped parsley (Optional)
steamed white rice
Method:
Cut smoked sausage into ½-inch slices and set aside.
In a stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved.
Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted.
Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes.
Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
Skim any fat or oil that rises to surface.
(Optional) Stir in mushrooms, green onions, bay leaf, thyme and basil.
Season with salt, pepper and hot sauce.
Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart.
(Optional)Stir in parsley and adjust seasonings.
Serve over steamed white rice.
Ingredients:
8 boneless chicken thighs
1 pound smoked sausage
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
Cajun Seasoning, to taste
Louisiana hot sauce to taste
24 button mushrooms (Optional)
1 bay leaf (Optional)
sprig of thyme (Optional)
1 tbsp chopped basil (Optional)
½ cup chopped parsley (Optional)
steamed white rice
Method:
Cut smoked sausage into ½-inch slices and set aside.
In a stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved.
Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted.
Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes.
Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
Skim any fat or oil that rises to surface.
(Optional) Stir in mushrooms, green onions, bay leaf, thyme and basil.
Season with salt, pepper and hot sauce.
Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart.
(Optional)Stir in parsley and adjust seasonings.
Serve over steamed white rice.
Looks Good,Buddy.Glad to see your still at it.Miss seein ya around.Points.lol
ReplyDeleteThanks Bud. Just moved away from the site for awhile. How have you been?
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