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Archive for February 2nd, 2009

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This was my very first gumbo, and I must say that the taste was astonishingly good. To make a gumbo, you need to make a brown roux. It takes time and attentive care, but well worth the effort, adding a great flavor and dimension to the soup. Gumbos come in many forms, but I made mine with chicken and sausage as the meats. I really don’t care for fish in my soup, although there are many recipes for seafood gumbo. This recipe comes together easily once your roux is made, but be prepared to set aside 15 minutes stirring the roux til it finishes. Enjoy!

Chicken and sausage gumbo

2 tablespoons olive oil

bunch of green onions, chopped

2 bell peppers, chopped

1 pound chicken tenders

1 pound chicken sausage, spicy

3 cloves garlic, chopped

1 teaspoons salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper (or more, to taste)

1/4 cup canola oil

1/4 cup flour

up to 32 ounces chicken broth

chopped parsley

In a large pot, saute the green onions and pepper in the olive oil. Add the sausage and brown. Add the chicken, spices, and enough water to cover. Simmer until the chicken is cooked through.

Start making your roux. Use a heavy skillet and stir together (constantly) flour and oil until it is a cocoa brown and thick, smooth consistency. Start adding some broth to the skillet to thin your roux, then pour it into the big soup pot. Stir like crazy to avoid any lumps. Add the rest of your chicken broth, stir some more until there are no clumps.

Cover and simmer. This helps to thicken the gumbo. Remove from heat and let it stand for 10 minutes. Serve in bowl on top of a scoop of rice, and garnish with green onions and parsley. Makes 4-6 servings.

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