TriadMommies.com: Menu Monday: Chicken and Sausage Gumbo

Tuesday, February 28, 2012

Menu Monday: Chicken and Sausage Gumbo

9:00 AM | Posted by Heather (hollysmom) |

Chicken and Sausage Gumbo

Ingredients:
One whole chicken (3-4 lb), cut up
1 cup onion, finely chopped
3/4 cup green pepper, finely chopped
3/4 cup celery, finely chopped
1/2 cup flour
1/2 cup vegetable oil
7 cups chicken stock (homemade or canned)
3/4 lb sausage (andouille or keilbasa), sliced
2 cloves garlic, minced

Instructions:
1. Boil chicken with a carrot, celery stalk, a quartered onion, and 1 tsp salt in enough water to cover the chicken. Shred chicken when cooked and set aside.
2. Heat oil over medium high heat, whisking constantly. When oil starts to smoke, reduce heat to medium. Gradually add flour and whisk constantly until roux is desired color--about the color of a copper penny. General rule is: the lighter the meat, the lighter the roux. Remove roux from heat and immediately stir in vegetables. Return pan to low heat and cook 5 minutes, stirring constantly.
3. Heat chicken stock to an almost boil while making roux mixture. When roux mixture is ready, add it by spoonfuls to boiling stock, whisking roux mixture into stock after each addition. Stir in sausage and garlic. Simmer uncovered for at least 45 minutes, stirring occasionally. Season to taste with creole seasoning (I use full salt Tony Chachere's) while the gumbo simmers, or just let people season themselves at the table (which is what I do). Add chicken slightly before serving.
4. Serve over rice. Traditionally served with potato salad and baked sweet potatoes.

Recipe courtesy of Sarah (sarahdbruce)

Labels: Menu Monday, Recipes

Menu Monday: Chicken and Sausage Gumbo

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