Home > Cajun > Chicken and sausage gumbo

Chicken and sausage gumbo

February 27, 2008 Leave a comment Go to comments

Chicken and sausage gumboCourier-Journal

The ingredients for this version are both universal and economical, and this workaday gumbo is a good introduction to the Louisiana culinary category. The key to single-pot cooking is a heavy-bottomed soup pot or Dutch oven. (A thin-bottomed stock pot will only result in burnt roux and eventual heartbreak.)

¾ cup plus 2 tablespoons vegetable oil
1 pound smoked sausage, kielbasa or andouille, cut into chunks or ½-inch thick slices
1 cup all-purpose flour
1½ cups chopped onions
¾ cup chopped celery
¾ cup chopped green bell peppers
3 tablespoons Cajun seasoning (or combine 1 tablespoon freshly ground pepper, 2 teaspoons salt, and ½ teaspoon ground red pepper)
6 cups water
3 bay leaves
1 (3½-pound) chicken, cut up, or 6 bone-in chicken breast halves, with or without skin
½ cup chopped scallions
½ cup chopped fresh parsley
Cooked white rice

Heat 2 tablespoons of oil in a large Dutch oven or cast-iron skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned. Drain the sausage on paper towels and set aside. Discard the drippings from the Dutch oven.

To make a brown roux, in the same Dutch oven, heat the remaining ¾ cup of oil over low heat until hot, 1 to 2 minutes. Add the flour, ¼ cup at a time, beating constantly with a whisk or long-handled wooden spoon until each batch is blended. Cook, stirring frequently and taking care to avoid splatters, until the roux gradually changes color — from pasty beige to peanut butter color to chocolate brown — “enough time to drink 2 beers,” 20 to 25 minutes.

Add the onions to the roux and cook, stirring frequently, 2 to 3 minutes. Add the celery and bell peppers; reduce the heat to low and cook, stirring occasionally, until the vegetables start to soften. Stir in the reserved sausage and 1 tablespoon of the Cajun seasoning; cook, stirring frequently, until fragrant. Stir in the water and bay leaves until well-blended. Rub the remaining 2 tablespoons of Cajun seasoning all over the chicken. Add the chicken to the pot and bring just to a boil. Reduce the heat and cook at a low simmer, skimming off the fat and stirring occasionally, until the chicken is cooked through and very tender, about 1½ hours. Stir in the scallions and parsley. Remove the bay leaves and serve with rice.

Serves 6.

Categories: Cajun
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