Cajun Chicken & Sausage Gumbo

Unknown

<p />Pic 1 = roux with veggies
Pic 2 = gumbo with sausage
Pic 3 = everythings in
Pic 4 = served in bowl[p]Ingredients ( Mise en Place ):
2 cups of peanut oil
2 cups all purpose flour
1 large onion, 1 med. Bell pepper, and 2 ribs of celery (chopped)
2 lbs. of fresh pork sausage (cut in 3 in. lengths)
1 lb. of smoked sausage (sliced)
2 (49.5 oz.) Swansons chicken broth + 3 cups water
6 boneless chicken breasts ( cut in fourths and seasoned with salt and pepper )
1 bunch of cut green onions
1 bunch chopped fresh parsley
8 hungry people or 4 cajuns….(wink)
I used an 8 qt. dutch oven[p]
Recipe for Chicken and Sausage Gumbo:
First you make the roux
2 cups of peanut oil and 2 cups of all purpose flour
(the peanut oil has a higher smoking point and a nutty flavor )
Heat oil until it is about 350 degrees, add flour, being careful not to burn yourself because the flour does contain moisture, stir constantly and lower your fire so it does not scorch. Cook roux until it looks a little darker than peanut butter. Add chopped veggies, lower your fire to low and cook until veggies are partially caramelized. It will look like a nice cocoa color at this point.This really needs to be done on the stovetop so you can have more control over it. If you burn or scorch this, throw it away and start over, it’s the most important part of gumbo and the least expensive to throw out if need be. Move pot to the BGE that has been pre-heated to about 350. Add your fresh and smoked sausages in the pot and cook them for about 20 minutes. Add stock and water and cook until it starts to boil around the edges of pot. Add chicken and cook for about 1 hour or until meat is cooked. Adjust seasonings to your taste. Add green onions and parsley. Skim off any oil that may have surfaced. Greasy gumbo is not too appetizing. Serve in large bowls with white rice. A side of baked sweet potato or potato salad with crusty french bread is a must. Using this recipe for the roux, you have the basics, from here you can make seafood gumbo, shrimp and okra, duck and andoouille, really any combinations work. It is even common in South Louisiana to mix meats like chicken, sausage, shrimp, and oysters.[p]Any questions feel free to e-mail me so as not to clutter the forum.[p]Note….if using bone in chickens or hens, water is used instead of stock, too much chicken flavor may not compliment the gumbo and thus hides the taste of sausages.
I prefer using fresh hens, the flavor is more intense and the meat is firmer, you can also add an extra 2 hours of cooking time using hens instead of chicken.

Unknown

Wil,
geez, sorry for the quality of the pics, they were clear when I started off but now I see a buncha white specs, but I am sure you can make it out and the recipe is there.

StumpBaby

Wil,[p]You mean to tell me you got that color in your gumbo without usin any cheeze whiz at all...god almighty. I knowd I'd learn somethin today..just didn't know it'd be at the cost of my prized cheeze whiz collection....[p]StumpBaby

Unknown

<p />Wil,
pic re-done

Unknown

StumpBaby,
I gotta tell ya, your 1 crazy guy, always coming up with something, but I must admit, I really like it when I see your name pop up. You could make a momma cow laugh while we BBQ her baby on the BGE.

Smokey

Wil,[p]Pictures are a bit pixelie, but you Louisiana boys do cook up some good grub. Sounds like a winner!

1044

Wil, I use only chicken stock, no water. If you use andouille or kielbasa sausage, you won't have to worry about not tasting it. Mmmmmm gooooood!!!![p]Yours looks good enough to eat. :-) What time is supper?[p]Howard

WudEyeDoo

Wil,
Thanks for posting this. Since you mentioned it awhile back, I've been anxiously waiting for you to post it![p]I have never made gumbo. I love it and would like to someday make it one of my specialties. [p]I'm curious, have you tried this using wood chunks for added smoke flavor? If so, was it better or not?[p]Bob

Unknown

WudEyeDoo,
no I have not but i am sure pecan wood would be nice

QBabe

Wil,[p]Thanks...sounds great![p]Tonia
:~)