Monday, May 25, 2009

Chicken & Sausage Gumbo

I admit, I am not a fan of seafood gumbo one bit. However, Hubby loves it. So when he is in the mood for gumbo what am I to do? I'll tell ya what...make gumbo that we can both enjoy! Back in 2007 I tweaked a few existing recipes to come up with the following for Chicken & Sausage gumbo, that turned out to be Hubby's new favorite! This is certainly not a fast recipe, but it is well worth the time and effort that goes into it. I urge you not to rush any of the steps and it will turn out wonderfully.

Chicken & Sausage Gumbo
1
lb. jalapeno smoked sausage (or andouille sausage), cut into 1/4-inch-thick slices
1 lb. boneless, skinless chicken breasts (thighs or drumsticks will work too)
Olive Oil
3/4 cup King Arthur's whole wheat flour
1/2 cup chopped onion
1/2 green bell pepper, chopped
2 celery ribs, sliced
1 Hatch chile, diced
2 cups hot water
1 cup chicken stock
1 cup vegetable stock
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons Old Bay seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
1/2 tablespoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
salt & pepper to taste
4 green onions, sliced
Hot cooked rice


Cook sausage in a Dutch oven over medium heat, stirring constantly (about 5 minutes or until browned.) Remove from pot and set aside. Reserve drippings in pot.


Cook chicken in reserved sausage drippings over medium heat 5 minutes or until browned. Remove chicken and set aside, reserving drippings in pot.


Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 minutes, or until roux is chocolate colored. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.


Gradually add hot water and stocks. Bring mixture to a boil; add chicken, garlic, spices and green onions. Reduce heat to low, and simmer, stirring occasionally, 1 hour.


Remove chicken; let cool.


Add sausage to gumbo; cook 30 minutes.


Cut chicken into cubes then return to gumbo, and simmer for 20-25 minutes. Remove gumbo from heat. Serve over hot cooked rice.


Click HERE for printable recipe


2 comments:

Simple Home Living said...

Looks yummy!

Grammy Blick said...

Reminds me of a Jambalaya recipe my husband brought home one time. And, it is delicious. Just a couple of pepper differences. We service a bit thick, over rice. Excellent meal.