Chicken and Sausage Gumbo

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By Jonathan Moosmiller, CEC, executive chef, Westchester Country Club, Rye, N.Y., a member of ACF National ChapterServes 4 Gumbo: 1 C Canola Oil 2 Andouille Sausages – sliced 1/4-inch thick 5 boneless, skinless Chicken Thighs – cut into 1/2-inch pieces 1 C All-purpose flour 1 small Onion – diced 1 Green Bell Pepper – diced 4 Stalks Celery – diced 5 Fresh Okra Pods – tops trimmed & discarded – pods thinly sliced 3 qts Chicken Stock 1 t of your favorite Cajun spice mix 1/8 t Cayenne, or to taste Kosher Salt & Freshly Cracked Black Pepper, to taste Finish& Serve: 2 C Chicken Stock 1 C Long-grain Rice Salt, to taste 4 Scallions – thinly sliced Hot sauce for serving To make Gumbo: Place 6-quart cast-iron pot over medium heat; allow to heat for 10 minutes. Add 1/2 cup of canola oil. As soon as oil begins to smoke, add andouille. Cook, stirring occasionally, until sausage is evenly browned. Using slotted spoon, remove browned sausage; reserve. Add chicken to pot; brown. Remove with slotted spoon; reserve. Add remaining 1/2 cup oil and flour to pot. Stir with wooden spoon until flour and oil are combined completely to form roux. Continue to cook roux, stirring constantly, until it becomes color of dark chocolate, about 20 minutes. Once desired color is achieved, add onion, bell pepper, celery and okra to pot. Reduce heat to low; continue to cook for another 10 minutes. Add 1 quart of chicken stock; stir until smooth; add remaining chicken stock along with reserved sausage and chicken. Stir in Cajun spice and cayenne. Raise heat to medium; bring to simmer, stirring frequently. Simmer for 20 minutes. Season with salt and fresh cracked pepper. To Finish and Serve: In 1-quart saucepan, bring 2 cups of chicken stock to simmer. Stir in rice and salt. Reduce heat to low, cover; simmer until rice is cooked and all liquid is absorbed. Place scoop or mold of hot rice into each warmed serving bowl. Add desired amount of gumbo; garnish with scallions. Serve immediately with your favorite hot sauce on the side.

Chicken and Sausage Gumbo

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Chicken And Sausage Gumbo taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. By Jonathan Moosmiller, CEC, executive chef, Westchester Country Club, Rye, N.Y., a member of ACF National ChapterServes 4 Gumbo: 1 C Canola Oil 2 Andouille Sausages – sliced 1/4-inch thick 5 boneless, skinless Chicken Thighs – cut into 1/2-inch pieces 1 C All-purpose flour 1 small Onion – diced 1 Green Bell Pepper – diced 4 Stalks Celery – diced 5 Fresh Okra Pods – tops trimmed & discarded – pods thinly sliced 3 qts Chicken Stock 1 t of your favorite Cajun spice mix 1/8 t Cayenne, or to taste Kosher Salt & Freshly Cracked Black Pepper, to taste Finish& Serve: 2 C Chicken Stock 1 C Long-grain Rice Salt, to taste 4 Scallions – thinly sliced Hot sauce for serving To make Gumbo: Place 6-quart cast-iron pot over medium heat; allow to heat for 10 minutes. Add 1/2 cup of canola oil. As soon as oil begins to smoke, add andouille. Cook, stirring occasionally, until sausage is evenly browned. Using slotted spoon, remove browned sausage; reserve. Add chicken to pot; brown. Remove with slotted spoon; reserve. Add remaining 1/2 cup oil and flour to pot. Stir with wooden spoon until flour and oil are combined completely to form roux. Continue to cook roux, stirring constantly, until it becomes color of dark chocolate, about 20 minutes. Once desired color is achieved, add onion, bell pepper, celery and okra to pot. Reduce heat to low; continue to cook for another 10 minutes. Add 1 quart of chicken stock; stir until smooth; add remaining chicken stock along with reserved sausage and chicken. Stir in Cajun spice and cayenne. Raise heat to medium; bring to simmer, stirring frequently. Simmer for 20 minutes. Season with salt and fresh cracked pepper. To Finish and Serve: In 1-quart saucepan, bring 2 cups of chicken stock to simmer. Stir in rice and salt. Reduce heat to low, cover; simmer until rice is cooked and all liquid is absorbed. Place scoop or mold of hot rice into each warmed serving bowl. Add desired amount of gumbo; garnish with scallions. Serve immediately with your favorite hot sauce on the side.

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