Gumbo

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I am looking for a good spicey Gumbo recipe with chicken and andoulie sausage. Anyone out here that can help? feel free to email it to me or just post it on here.Thanx.
Bob

bobbyb

BobsBlues&BBQ,
Here's one supplied to us by Spring Chicken. John Folse is a famous Cajun Cook in these parts
Bob
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Posted by: Spring Chicken on 2007/01/07 22:40:24 with karma: 2 [p]In Reply to: Gumbo posted by Lisa on 2007/01/07 20:57:14
Lisa,
I'm a bit late in posting but here's one of Chef John Folse's gumbo recipes.[p]Chicken and Sausage Gumbo
Prep Time: 2 Hours
Yields: 8–10 Servings[p]Comment:
Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were
readily available since most Cajun families raised chickens and made a variety of sausages.
Oysters were often added to this everyday dish for a special Sunday or holiday version.[p]Ingredients:
1 (5-pound) stewing hen
1 pound Chef John Folse's smoked sausage or andouille
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
24 button mushrooms
2 cups sliced green onions
1 bay leaf
sprig of thyme
1 tbsp chopped basil
salt and cracked black pepper to taste
Louisiana hot sauce to taste
½ cup chopped parsley
cooked white rice[p]Method:
Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible.
Cut smoked sausage or andouille into ½-inch slices and set aside. In a 2-gallon stockpot, heat
oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved.
(See roux recipes.) 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 top of pot.
Stir in mushrooms, green onions, bay leaf, thyme and basil. Season to taste using salt, pepper
and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling
apart. Stir in parsley and adjust seasonings. Serve over hot white rice. NOTE: You may wish to
boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and
stock in gumbo.[p]Chef Folse authored one of the most thoroughly detailed cookbooks covering Cajun and Creole
dishes I've ever seen. Thanks to Chef Wil, I have a copy of the book and I drool while
reading each recipe. Check the link below if you want to know more about the book and the
man. He is quite popular among those in the know.[p]As for cooking gumbo on the Egg, I see no reason why it can't be cooked on the Egg, or any other
heat source for that matter. Early settlers in Louisiana did not have the luxury of expensive stoves so most of these recipes came about from simple cooking devices such as pots, pans and dutch ovens over an open log fire. You might just be complementing any Cajun or Creole recipe by going back to basics. Now that you've asked the question I think I will be trying it real soon.[p]Spring "Cajun To The Core" Chicken
Spring Texas USA[p] * Chef John Folse