Winter Storm Titan rolled through the Mid Ohio Valley, and once again winter reared her ugly head at us! I don't know about you, but I have never been so ready for spring in all my life! That being said, I decided to make lemonade out of lemons. Since this is officially Mardi Gras, I thought I would whip up some delectable gumbo for your eating pleasure. Gumbo is not a 30 minute meal, but trust me when I say that the return to your tummy from time spent is worth your while! So here is to all my Louisiana friends out there! I present to you Chicken and Sausage Gumbo!
Let's Get Started!
CHICKEN AND SMOKED SAUSAGE GUMBO:
*Prep-Time: 15 minutes *Cook Time: 1 hour 20 minutes *Difficulty: Intermediate
*Servings: 6-8
Here is what you will need:
- 1 lb. of smoked sausage, cut in quarters
- 2 boneless, skinless Chicken Breasts, diced
- 1 Onion
- 1 Green Bell Pepper
- 2 stalks of Celery
- 2 c. Frozen, Chopped Okra (Or fresh, if available)
- 6 c. Chicken Stock
- 1/4 c. Worcestershire Sauce
- 1/4 c. Canola Oil
- 1/4 c. Flour
- 1 tbsp. minced Garlic
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 tbsp. Cajun Seasoning
Making the perfect gumbo is all about timing. Once you begin with your roux, you have to tend to it. Turn your head for a second, and it could burn, causing you to have to start all over. That is why I always pre measure, cut, and prep EVERYTHING ahead of time. I have it all neatly laid out in prep-bowls or ramekins, in the order that I will need them. That way it is just a matter of grab and dump.
Before you begin your roux, get your Dutch Oven hot.
While it is heating, sprinkle your chicken with a little Cajun seasoning and stir around.
Add your seasoned chicken to your hot Dutch oven and cook, about 4-5 minutes.
Remove from Dutch oven and put in a bowl. You can set it aside for later use.
Now it is time for the roux. A roux is the backbone of a great gumbo.
Yes, you can buy them in the store, but they are so easy to make. Why would you want to waste your money? As I said, it is a little tricky, but if you follow these steps, I KNOW you will have a success!
Add your oil to the Dutch oven and let it get SMOKING HOT!
Once oil is hot, drop your flame to a medium heat and add your flour...
IMMEDIATELY begin whisking!
This entire process can take 10 to 20 minutes so be patient.
As you can see, your roux will begin to change colors as it cooks.
You are building that flavor base for your gumbo!
Your roux is ready when it has thickened and is a milk chocolate color.
Now, you can do this on a lower heat for 30 minutes and get what is called a black roux. This will give you the BEST flavor in your gumbo, but I will be honest. I wasn't patient enough for that. *lol*
When you roux is ready, you are going to add your holy trinity.
In gumbo talk that is the onion, bell pepper, and celery.
Stir continuously until onions are translucent and your vegetables have softened.
Next add your smoked sausage.
Allow that a couple minutes to cook down as well.
Now I am going to add something that is not traditional to gumbo, I am going to add some Worcestershire sauce. I just think this adds to the richness of flavor that your roux gives.
Up next, add your chicken broth.
Stir well, allowing that roux to dissolve into your broth.
Now is when you will add your chicken...
Garlic...
And seasoning...
You will notice that I have not added any salt or pepper. Here is why. I used chicken bouillon to make my broth and that can be rather salty on it's own. Also, the Cajun seasoning packs a little spice punch, so I just don't see the need for more pepper, but as always, the amount of seasoning you add is up to your palette.
Now we are going to bring this to a rolling boil...
Put a lid on your Dutch oven, but not quite all the way, and let that go
for about 10 minutes. This will allow all those great flavors to come together.
Now we are going to add our okra.
I know that often times people don't like to use frozen okra because they say it is a little slimy.
Trust me, this will not be slimy. You have to allow the gumbo to cook long enough for that not to happen.
Add your okra, pop the lid on and let your gumbo simmer for about 45 minutes!
When it is finished THIS is what you will have...
A big pot of heart warming, rib sticking yumminess, that will cut through the coldest of winter days!
Serve this over a bowl of rice and you are good to go!
See, you thought that was going to be hard! I knew you could do it!
Enjoy this great Mardi Gras delight and Laissez les bon temps rouler!
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
CHICKEN AND SMOKED SAUSAGE GUMBO:
*Prep-Time: 15 minutes *Cook Time: 1 hour 20 minutes *Difficulty: Intermediate
*Servings: 6-8
Ingredients:
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