Chicken and Sausage Gumbo
Oh yeah, Gumbo. Nothing says comfort food like a big bowl of Gumbo. Perfect for cooler nights, or basically anytime the temperature drops into the 70's. I have been known to make it in the summer and just drop the AC down a bit. And since we're stuck in the house with the monsoon not going anywhere, we figured we'd make a Gumbo, pretty much the same as everyone else right now.
Here's what you'll need:
- About a half cup of roux (homemade, recipe here, or store bought)
- 1 onion (chopped)
- 1 bell pepper (chopped)
- 4 or 5 cloves of garlic (minced)
- A handful of fresh parsley (chopped)
- 3 to 4 tablespoons of Cajun seasoning (like Slap Ya Mama)
- 1 whole chicken cut up (or boneless chicken if you like, I find the bones give it more flavor though)
- 1 pound of smoked sausage (cut into rounds)
- 2 quarts of water or stock
- Cooked rice
First place your chicken in the bottom of a cast iron Dutch oven or other heavy bottomed pot. Let it cook until it's browned well.
Once the chicken has browned, take it out of the pot and set aside. Next add in your sausage and brown it well.
Take it out of the pot and set aside as well.
Add your roux to the pot, and then all of your veggies.
Let them cook for about 5 minutes, until they've started to turn translucent.
Add all of your meat back to the pot with the veggies.
Add in your Cajun seasonings. Start off with about 2 tablespoons, you can always add more later if it's not enough.
Next add in 2 quarts of water or stock.
Bring it to a simmer, it will foam up a little bit, but that's what you want.
Let it simmer for 2 to 3 hours and serve with cooked rice and potato salad.