Tuesday, August 25, 2009

Chicken & Sausage Gumbo

I admit, I am not a fan of seafood gumbo one bit. However, Hubby loves it. So when he is in the mood for gumbo what am I to do? I'll tell ya what...make gumbo that we can both enjoy! Back in 2007 I tweaked a few existing recipes to come up with the following for Chicken & Sausage gumbo, that turned out to be Hubby's new favorite! This is certainly not a fast recipe, but it is well worth the time and effort that goes into it. I urge you not to rush any of the steps and it will turn out wonderfully.

Chicken & Sausage Gumbo
lb. jalapeno smoked sausage (or andouille sausage), cut into 1/4-inch-thick slices
1 lb. boneless, skinless chicken breasts (thighs or drumsticks will work too)
Olive Oil
3/4 cup King Arthur's whole wheat flour
1/2 cup chopped onion
1/2 green bell pepper, chopped
2 celery ribs, sliced
1 Hatch chile, diced
2 cups hot water
1 cup chicken stock
1 cup vegetable stock
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons Old Bay seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
1/2 tablespoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
salt & pepper to taste
4 green onions, sliced
Hot cooked rice

Cook sausage in a Dutch oven over medium heat, stirring constantly (about 5 minutes or until browned.) Remove from pot and set aside. Reserve drippings in pot.

Cook chicken in reserved sausage drippings over medium heat 5 minutes or until browned. Remove chicken and set aside, reserving drippings in pot.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 minutes, or until roux is chocolate colored. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.

Gradually add hot water and stocks. Bring mixture to a boil; add chicken, garlic, spices and green onions. Reduce heat to low, and simmer, stirring occasionally, 1 hour.

Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes.

Cut chicken into cubes then return to gumbo, and simmer for 20-25 minutes. Remove gumbo from heat. Serve over hot cooked rice.

Click HERE for printable recipe


Blessed Beyond said...

This sounds very good! We love gumbo, without okra! So this totally works. We do sausage, chicken, and shrimp. But I don't do a total seafood gumbo. This really does sound wonderful!
Thank you so much for sharing!
Hugs and Blessings,

Marie said...

Thanks so much for the cumbo recipe. It looks really good.