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Cajun Chicken & Sausage Gumbo

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edited November -1 in EggHead Forum
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<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.

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