Mmmmmm... Cajun Chicken and Sausage Gumbo

Nothing is better on a rainy evening than a nice big bowl of Gumbo.  Gumbo is "quintessential Louisiana" and depending on where you are in the state, it can be very different.   In New Orleans, the most common gumbo is made with tomatos, seafood and okra.  In Cajun Country,  gumbo is "roux" based and made with assorted meats and sausage.  This past Saturday,  I invited the gang over to enjoy a big pot of "love".  In honor of my cajun friends, I just made a cajun style Chicken and Sausage Gumbo.

Gumbo is one of those items that can take a long time to make but with a couple of shortcuts,  you can whip up a pot quickly.   The first trick is to make the roux in the microwave... yes the microwave.  Mix equal parts of flour and any high heat oil (vegetable, canola) in a microwave safe bowl cover and cook it on high for 6-7 minutes   Take the bowl out (it will be very very hot so be careful removing it from the microwave) and stir.  Put the bowl back in the microwave and continue to cook in 2-3 minute intervals until the "roux" darkens to your desired color.  Between each 2-3 minute interval, stir the roux.  Once the roux is nice and browned (not burnt) you can transfer the roux into the heavy bottom pot and keep it nice and hot.   The second trick is buy prepared rotisserie chickens in place of cooking the chicken.


Chicken and Sausage Gumbo

• 1 large rotisserie chicken (4-5 lb) deboned and chopped
• 8 cups chicken stock
• 1 1/2 cups vegetable oil (for roux)
• 1 1/2 cups all-purpose flour (for roux)
• 2 cups chopped onions (I like yellow onions)
• 1 cup chopped green bell peppers
• 1 cup chopped celery (optional... real cajuns do not cook with celery but I like it)
• 2-3 cloves garlic, minced
• 1 - 1.5 lbs of sausage.  (Any smoked sausage with do... I like andouille and hot smoked)... cut into bite size pieces
• 1 1/2 tsp of cayenne
• 2 tsp of Salt
• 2 tsp of BlackPepper
• 2 tbsp Worcestershire Sauce 
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh parsley leaves
• Cooked white rice, for serving

First you make a roux.  Use the Flour and the Oil to make the roux (see microwave instructions or you can cook the oil and flour in a heavy pot til the roux reaches the color of a dark chocolate)  This is important because the color of your roux will be the color of your gumbo.

Making sure the roux is sizzling hot... add the onions, green peppers, celery, garlic and cook until tender.  The hot roux caramelizes the vegetables.  Once the vegetables are cooked,  you can add the sausage and brown the sausage for a couple of minutes.  Next we slowly add the chicken stock and stir until the roux dissolves.  This is the base of the gumbo.  Next you will add the chicken and season with the salt, peppers, and worcestershire sauce and stir.  Let cook for at least an hour to allow all the flavors to develop.  The longer the better...  sampling and seasoning along the way...  Right before serving, add the green onions and parsley and stir.

This recipe comes out pretty thick so if you would like to thin it out, add more stock during the cooking process.

To serve,  ladle a hefty portion over a bed of cooked white rice.  Real cajuns also serve gumbo with mustardy potato salad.  Mmmmmmm...