THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Kay's Simple Chicken and Sausage Gumbo

If you put 50 Southern or Cajun cooks in a kitchen and said make some gumbo, you would see 50 different ways of making it.  Gumbo is an individual method and taste.  If you want to make a gumbo, I hope you will try my version.  To me gumbo is a 3 step process--cooking the chicken, making the roux, and simmering the gumbo.  Enjoy!


CHICKEN
Half a chicken or 5 pieces with bones but no skin (I like to use 2  large breasts and 3 large thighs)
Water to cover the chicken (6 cups of water, usually)
1 teaspoon of salt

Boil chicken until done.  Pull chicken out of stock and shred or chop, removing all bones.  Reserve 2 cups of stock and let cool.  I put mine in the fridge to get very cool or cold.


ROUX:
2/3 cup all-purpose flour
2/3 cup canola oil

In a large skillet over medium high temperature, heat oil and then sprinkle in flour.  Stir continuously until mixture is thinned, smooth, and the color of milk chocolate.  Don't burn it.  If you see black specks, start over!

Once roux is done, reduce temperature to medium low and slowly pour in the 2 cups of cooled chicken stock, whisking all the time until smooth. 
Pour mixture into a large stock pot.  Add all other ingredients

GUMBO INGREDIENTS

Cooked chicken, shredded or chopped
1 pound of smoked sausage, sliced in rounds
1 medium onion, diced
1 large bell pepper, diced
1-2 ribs celery, diced small
4 Tablespoons minced parsley or parsley flakes
1 Tablespoon garlic, minced
½ Tablespoon pepper
1 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Cajun Seasoning (I use Tony’s)
1 bay leaf
4-6 cups of prepared chicken stock (I use Swanson’s) I use 4 cups because I like a thicker gumbo, but use 5 or 6 to get your desired thickness. 

Bring contents to a boil and let boil for 5-8 minutes,stirring every 2 minutes.  Cover and simmer for 30 minutes to 2 hours, stirring frequently. 


Serve on a bed of white  Many people like to add gumbo file` to their gumbos—if so add 1 Tablespoon right before serving or let each person add his own to his taste.
rice and top with chopped green

NOTE:  Many people toss in a can of diced tomatoes.  Some add a cup of sliced frozen okra  I have done both at times.  It is your choice. 

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