Chicken and Sausage Gumbo
I made a gumbo yesterday and boy did it come out good. One of my favorite past-times is cooking and since I am a cajun, I know how to cook good cajun food. For those of you who like to cook, I am going to share my recipie for chicken and sausage gumbo. I like to share this recipie because in many places in the country seafood is expensive. One thing that you should know how to do before making a gumbo is how to cook a roux. Instead of trying to explain how to cook a roux, I will send you to this excellent site that describes the process better than I could.
http://www.cookinglouisiana.com/Cooking/Making-a-Roux.htm
Boil 2 lbs of boneless skinless chicken breasts. Skim off the top. Do not over cook the chicken or it will lose all of its flavor.
Make a roux of 1/2 cup of olive oil and 1/2 cup of flour in a large stock pot until dark brown. {almost looks like melted chocolate}
Add a package of seasoning (onions, green onions, bell peppers, celery) to the roux. You can usually find the seasoning either in the vegetable section of the grocery or the frozen section. (If you can't find it use a 2 large onions, 1 bunch of green onions, 2/3 cup of celery and 2/3 cup of bell pepper and chop them so they are diced. Do this before you start the roux because it will be too late after.) Add two heaping tablespoons of minced garlic. Cook until the onions are clear.
Add two pounds of sliced sausage of your choice. Cook until it looks like the sausage is starting to plump out a bit and the juices are starting to flow.
Chop up your chicken and add it to the pot and check the amount of chicken stock you have. You want about a gallon of liquid in the stock pot. Add the chicken stock and water until you have a gallon. If you don't want to add water you could buy a couple of cans of low sodium chicken stock.
Add 1/4 teaspoon of Creole seasoning, usually I use Tony's Chacheres or Zattarans, a small splash of Tobasco -- that's about 4-5 drops, 1/4 teaspoon of cumin, and 1/2 cup of dried parsley .
Let it come to a low boil for about 10 minutes and then turn it down to simmer for a minimum of 40 minutes. Add filé to taste and serve over rice.
If you can't find filé in your area, you can buy it online:
http://www.zestgourmet.com/store/gumbo-file-p-120.html
The longer the gumbo simmers the more flavorful your gumbo. You will also find that gumbo tastes even better the next day. :-) Enjoy and let me know if you like it.
http://www.cookinglouisiana.com/Cooking/Making-a-Roux.htm
Boil 2 lbs of boneless skinless chicken breasts. Skim off the top. Do not over cook the chicken or it will lose all of its flavor.
Make a roux of 1/2 cup of olive oil and 1/2 cup of flour in a large stock pot until dark brown. {almost looks like melted chocolate}
Add a package of seasoning (onions, green onions, bell peppers, celery) to the roux. You can usually find the seasoning either in the vegetable section of the grocery or the frozen section. (If you can't find it use a 2 large onions, 1 bunch of green onions, 2/3 cup of celery and 2/3 cup of bell pepper and chop them so they are diced. Do this before you start the roux because it will be too late after.) Add two heaping tablespoons of minced garlic. Cook until the onions are clear.
Add two pounds of sliced sausage of your choice. Cook until it looks like the sausage is starting to plump out a bit and the juices are starting to flow.
Chop up your chicken and add it to the pot and check the amount of chicken stock you have. You want about a gallon of liquid in the stock pot. Add the chicken stock and water until you have a gallon. If you don't want to add water you could buy a couple of cans of low sodium chicken stock.
Add 1/4 teaspoon of Creole seasoning, usually I use Tony's Chacheres or Zattarans, a small splash of Tobasco -- that's about 4-5 drops, 1/4 teaspoon of cumin, and 1/2 cup of dried parsley .
Let it come to a low boil for about 10 minutes and then turn it down to simmer for a minimum of 40 minutes. Add filé to taste and serve over rice.
If you can't find filé in your area, you can buy it online:
http://www.zestgourmet.com/store/gumbo-file-p-120.html
The longer the gumbo simmers the more flavorful your gumbo. You will also find that gumbo tastes even better the next day. :-) Enjoy and let me know if you like it.
posted by Harold at 4:01 PM
1 Comments:
Houston, TX here. Thanks for your blog. Was searching online for a Gumbo recipe and came across your blog.
This will be my FIRST attempt at cooking a gumbo. Orig from Michigan but fell in love with cajun food whin moving to Texas. Will let you know how it turns out
Ric
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