afterburn25
Assistant Cook
Chicken and Sausage Gumbo
1 1/2 Cup bacon grease (can use vegetable oil as substitute)
1 1/2 cup all-purpose flour
2 onions (diced)
1/2 Large green bell pepper (diced)
1/2 Large red bell pepper (diced)
3 celery stalks (chopped)
4 cloves garlic (minced)
1 lbs andouille sausage, sliced in 1/4 inch slices (or smoked sausage if you can't find the real deal)
3 tsp Creole Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Cavender's All Purpose Greek Seasoning
2 teaspoons thyme
5 bay leaves
1 whole chicken (cooked, and De-boned)
3 (32-fluid ounce) cartons chicken stock or broth
3 cups cooked rice
Directions:
1. bake chicken in oven until mostly cook you can finish cooking in the gumbo just want to be able to debone it easily.
2. This is the most tedious part of the gumbo for some that doesn't have the patients if you live in Louisiana and can buy the roux in the jar its easier. but if you cant get it this step can not be skipped or substituted.
first add 1 cup flour to the bacon grease or oil in the skillet on very low heat it will burn quick so don't take your eyes off this and keep stirring continuously. It should look like chocolate milk, this is tricky because the darker the better. But if you go too far and scorch it you will have to start the process all over again.
3. When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
4. Add the roux mixture to a really big pot over medium-high heat and add the stock, stirring until well blended.
5. Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
6. Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
Serve over hot cooked rice.
be ready this does make a lot and needs a big pot. The upside is you can freeze left overs. also Gumbo is always better as left overs.
1 1/2 cup all-purpose flour
2 onions (diced)
1/2 Large green bell pepper (diced)
1/2 Large red bell pepper (diced)
3 celery stalks (chopped)
4 cloves garlic (minced)
1 lbs andouille sausage, sliced in 1/4 inch slices (or smoked sausage if you can't find the real deal)
3 tsp Creole Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Cavender's All Purpose Greek Seasoning
2 teaspoons thyme
5 bay leaves
1 whole chicken (cooked, and De-boned)
3 (32-fluid ounce) cartons chicken stock or broth
3 cups cooked rice
Directions:
1. bake chicken in oven until mostly cook you can finish cooking in the gumbo just want to be able to debone it easily.
2. This is the most tedious part of the gumbo for some that doesn't have the patients if you live in Louisiana and can buy the roux in the jar its easier. but if you cant get it this step can not be skipped or substituted.
first add 1 cup flour to the bacon grease or oil in the skillet on very low heat it will burn quick so don't take your eyes off this and keep stirring continuously. It should look like chocolate milk, this is tricky because the darker the better. But if you go too far and scorch it you will have to start the process all over again.
3. When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
4. Add the roux mixture to a really big pot over medium-high heat and add the stock, stirring until well blended.
5. Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
6. Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
Serve over hot cooked rice.
be ready this does make a lot and needs a big pot. The upside is you can freeze left overs. also Gumbo is always better as left overs.
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