SIMPLE CHICKEN AND SAUSAGE GUMBO
The Palmetto Bug Stompers once crooned that: "There is nothing Like New Orleans", and there is also nothing like a good, simple gumbo, be it chicken and sausage, or seafood(my favorite)when done right, you can see why people get addicted to Louisiana. A quick confession;I have shamelessly stolen this recipe from Chuck at the Mighty "Gumbo Pages", just so we know that I give credit where credit is due. Check out his plethora of Louisiana recipes at his site; http://www.gumbopages.com/recipe-page.html
Provided by NovemberSong
Categories Gumbo
Time 1h10m
Yield 12 entrée sized servings, 12 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
- *A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long.
- There are a bunch of roux mixes available; my favorite so far being Tony Chacheres.
- http://www.tonychachere.com/.
- There is also Zatarains http://www.zatarain.com/.
- and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:.
- http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.
Nutrition Facts : Calories 762.7, Fat 54.5, SaturatedFat 13.9, Cholesterol 110.2, Sodium 1441, Carbohydrate 28, Fiber 1.8, Sugar 7.9, Protein 38.8
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Check it out »#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #gumbo #main-dish #pork #poultry #american #cajun #southern-united-states #chicken #creole #dietary #spicy #comfort-food #low-carb #inexpensive #low-in-something #meat #pork-sausage #chicken-breasts #chicken-thighs-legs #taste-mood #4-hours-or-less
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