They say that everyone makes Gumbo differently. No two cooks gumbo will taste the same. Here's my recipe for Chicken and Sausage gumbo. It will make you want to dance a Fais-do-do!Ingredients:
Roux -
Roux -
5 Tbls butter
5 Tbls flour
Vegetable Mixture -
5 Tbls flour
Vegetable Mixture -
1 large white onion, chopped
2 bell peppers, seeded and chopped
2 heads celery hearts, chopped (or one head of celery)
1Tbls olive oil
2 tsp Spike seasoning
1 tsp seasoning salt
4 cloves garlic, minced
Soup Mix -
2 bell peppers, seeded and chopped
2 heads celery hearts, chopped (or one head of celery)
1Tbls olive oil
2 tsp Spike seasoning
1 tsp seasoning salt
4 cloves garlic, minced
Soup Mix -
6 chicken thighs, skin removed
6 mild Italian sausage, cut into chunks
2 Qts. Chicken broth
2 tsp Spike seasoning
1 tsp seasoning salt
2 tsp Kitchen Bouquet liquid seasoning
Cooked White Rice
Directions:
Make a roux by melting butter in large soup pot; add flour and cook, stirring frequently, until roux turns the shade of peanut butter. Be careful to not let roux burn.
While roux is cooking, put olive oil in skillet, add onions, celery, bell pepper, garlic, Spike seasoning and seasoning salt. Cook until onion is translucent.
When roux is finished cooking, alternately add chicken broth to pot and whisk in between adding broth until all broth is combined into roux. Bring to a boil.
Add vegetable mixture, sausage, Spike, seasoning salt, and Kitchen Bouquet to liquid mixture. Reduce heat, cover and simmer for 1 hour.
Add chicken thighs to soup. Cover and cook for another hour.
Serve gumbo over a small serving of rice.
Oo, Mon Cher - Laisser les bons temps rouler! (Let the Good Times Roll!)
6 mild Italian sausage, cut into chunks
2 Qts. Chicken broth
2 tsp Spike seasoning
1 tsp seasoning salt
2 tsp Kitchen Bouquet liquid seasoning
Cooked White Rice
Directions:
Make a roux by melting butter in large soup pot; add flour and cook, stirring frequently, until roux turns the shade of peanut butter. Be careful to not let roux burn.
While roux is cooking, put olive oil in skillet, add onions, celery, bell pepper, garlic, Spike seasoning and seasoning salt. Cook until onion is translucent.
When roux is finished cooking, alternately add chicken broth to pot and whisk in between adding broth until all broth is combined into roux. Bring to a boil.
Add vegetable mixture, sausage, Spike, seasoning salt, and Kitchen Bouquet to liquid mixture. Reduce heat, cover and simmer for 1 hour.
Add chicken thighs to soup. Cover and cook for another hour.
Serve gumbo over a small serving of rice.
Oo, Mon Cher - Laisser les bons temps rouler! (Let the Good Times Roll!)
2 comments:
The gumbo was sooooooooo good! You always make good gumbo. You are getting me in the 'Nawlin's' mood. I can hardly wait til' our October trip.
I'm going to make this!
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