Chicken and Sausage Gumbo

Oh my oh my! This has got to be one of my all time favorite foods. As I may have previously mentioned, a time or two, I grew up in Louisiana. I'm not sure why I haven't blogged more Louisiana food. Gumbo is probably my most favorite Louisiana food. Then again, there are some seafood things that might top it.

Here are a few rules for those who didn't grow up eating gumbo and don't know how to do it properly. Gumbo should still look like a soup when you eat it. I think Campbell's soup company is to blame for a large portion of Americans thinking that gumbo should have rice stirred into it. Start with a scoop of rice in a large bowl. Then ladle the gumbo over the rice. Do NOT add a lot of rice and then stir the rice and gumbo together so that it looks like a casserole. It took me a long time to convince my husband that if you have equal rice to gumbo, you are missing out on a whole lot of the flavor.

Feel free to add more spice to your own individual bowl. Some people like it fiery!

If you don't have a large cast iron skillet, use a very heavy bottomed pan to make the roux (oil-flour mixture.) If you don't use a heavy bottomed pan, you wont' be able to get the pan heated high enough at an even heat to brown the roux without burning it. Be very careful while stirring the roux. They don't call it cajun napalm for nothing. It is probably the hottest temperature food you will ever encounter while cooking, and it's sticky. Wear long sleeves if possible while making the roux. You won't regret it.

If you're pressed for time but still want gumbo, take these short cuts. Debone a couple of rotissere chickens for the meat, or quickly boil up some boneless skinless chicken breasts. Buy your roux pre-made, and follow the directions on the package. Cut up your veggies the night before.

(Inspiration for my gumbo comes from a Chicken and Sausage gumbo recipe from Chef John Folse.)

Chicken and Sausage Gumbo

1 cup vegetable oil (I used a mix of 1/4 cup bacon grease and 3/4 cup vegetable oil.)
1 1/2 cups flour
1 large onion, diced small
2 cups diced celery
1 bell pepper diced small
1/4 cup minced garlic
1 bunch green onions sliced thinly
cooked chicken meat from 1 whole chicken
1 pound smoked sausage, or andouille if you can get your hands on it.
chicken broth from cooking the chicken
1 (28 ounce) can diced tomatoes
1 (16 ounce) bag sliced frozen okra (if you like okra, use 2 bags.)
1 teaspoon thyme
1 bay leaf
1 tablespoon dried parsley
1-2 tablespoons chicken soup base (use instead of salt)
1 tablespoon Tony Cachere's cajun seasoning

Before you start the roux, combine the onion (NOT green onions), celery, bell pepper, and garlic in a bowl for easy access and place near your stove. Also locate the chicken broth you made earlier in close proximity to the pan in which you will make the roux. Slice the sausage 3/4 inch thick and brown over medium heat. Once lightly browned, set sausage aside for later.

In a large, deep cast iron skillet, heat oil over medium high heat. Whisk in flour, stirring constantly. Switch to a large metal spoon and keep stirring, being sure to scrape up the bottom edges of the pan where the roux can collect and stick. The roux should slowly darken as you stir. If dark brown flecks appear, throw it out and start over. You've burned it. Once the roux reaches a nice caramel brown color. We're talking a dark caramel people, dump in all of your diced onions (NOT the green onions), the celery, the garlic, and the bell pepper. Savor the intoxicating smell as you stir and cook for about 5-8 minutes while they soften.

Transfer the roux-veggie mix to a large soup pot (one that can hold at least 2 gallons). Heat over medium-high heat, still stirring constantly. Use a 1 cup measuring cup to ladle in chicken broth while you stir constantly. Ladle in all of the broth that you made. Once the broth is all in, you can stop stirring. Add the green onions, can of tomatoes, okra and herbs, and Cajun seasoning. Bring to a boil. Cook for 30 minutes. Taste and add 1-2 tablespoons chicken soup base to salt the gumbo and add incredible chicken flavor. Add chicken meat and sausage. Cook for 30 more minutes. Serve over a scoop of rice, and eat with saltine crackers. Enjoy and thank the Cajuns of Louisiana.

Chicken Broth and Meat

1 whole chicken, about 3-4 lbs, (I prefer natural, they are less fatty.)
2 stalks celery
1 large onion quartered
2 large carrots or a handful of baby carrots
dried herbs to flavor broth (you can strain them out later. OR use fresh herbs.)
10 peppercorns

Rinse chicken, reserving neck and gizzard. Put chicken, neck and gizzard in a large soup pot. Add celery, onion, carrots, herbs (about 1 teaspoon parsley, 1 or 2 bay leaves, some thyme if you want.) Don't overdo it on the herbs though. Add water to cover the chicken. Bring to a boil, turn down heat to low, and cook for about 45 minutes or until chicken is done. While it cooks, skim off any fat that rises to the surface. Remove chicken and cool. Strain and reserve broth for gumbo. Once chicken is cooled debone and reserve meat for gumbo. Discard gizzard and neck.