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River Way Mike Chicken and Sausage Gumbo Basics - August 26, 2017
Ingredients 2-4 lbs, boneless skinless chicken thighs (or cook a whole chicken and shred)
1-2 lbs of smoked sausage (whatever you like, andouille is traditional)
Voodoo Chef Cajun rub
5-6 ribs of celery
2 bell peppers (pick the color you like)
2-3 medium onions
2 tablespoons of garlic or more (like a bit more)
Dark roux (make your own of equal parts Â½ cup fat and flour, add flour slowly while whisking hot oil. Whisk and simmer until dark in color and nutty smelling. Or cheat and buy in store, but be warned you will catch grief for this ;)
Chop all the vegetables and put in a large bowl. (Onions, peppers, and celery are known as the trinity) set aside.
In a large Lodge Dutch oven, brown the chicken, then brown the sausage (cut into slices). Season the chicken heavily with Voodoo Chef Cajun rub. Once browned, cut the chicken into bite sized chunks and set aside.
In the same pot you browned the chicken and sausage; cook the vegetables (trinity), except garlic. (This is where the customization of a gumbo recipe really takes place. You can add Cajun heat, bay leaves, oregano, thyme, okra, tomato paste, diced tomatoes, etc.) Make sure and scrape the bottom of the pot so that all of the charred bits are removed to add flavor to the veggies. After veggies are cooked down, add garlic.
Add the roux and stir until the roux softens and is fairly well blended with the veggies. Making sure not to burn the roux.
Add as much water as you would like gumbo (I donâ€™t measure, but make sure and leave room for meat added back to pot). For more flavor you can also substitute chicken stock for water or use bullion.
Add meat back to pot, stir to mix.
Simmer covered/indirect for 30 to 90 minutes, the longer you go the more the flavors can blend. If you want to add shrimp, fish, or crabs, add in the last 15 minutes since they donâ€™t have to cook long.
Serve over rice add Cajun hot sauce, and enjoy