Wednesday, December 28, 2011

John Besh's Chicken and Sausage Gumbo

IN honor of my hubby's 29th birthday today, I made a huge pot of chicken and sausage gumbo. This belly-warming dish is worth the time it takes. It's definitely not one of my heart healthy dishes, but as they say, all things in moderation!


John Besh’s Chicken and Sausage Gumbo

from My New Orleans

Ingredients:
■1c. Canola Oil
■1 c. Flour
■2 onions, diced
■1 large chicken, cut into 12 pieces
■2 Tbsp. Basic Creole Spices (I used Tony’s)
■2 lbs. spicy smoked sausage, sliced 1/2″ thick
■2 stalks celery, diced
■2 green peppers, diced
■1 tomato, seeded and chopped
■2 cloves garlic, minced
■2 sprigs fresh thyme
■3 quarts chicken stock
■2 bay leaves
■6 oz. andouille sausage, chopped
■2 c. slice okra
■1 Tbsp. Worcestershire sauce
■Salt
■Pepper
■Filé Powder
■Tabasco
■4-6 c. cooked rice

Directions

1.Make a roux by heating the oil in a heavy bottomed pot over high heat. Whisk the flour into the hot oil. Reduce the heat to medium and continue whisking until the roux turns deep brown, about 15 minutes.

2.Add onions to the roux and stir with a wooden spoon. Reduce heat to medium low and continue until the roux is a glossy dark brown, about 10 minutes.

3.Season the chicken with the Creole Spices. Add the chicken to the pot, raise the heat to medium, and cook for about 10 minutes, turning the chicken pieces as you go.

4.Add the smoked sausage and stir for a minute.

5.Add the celery, bell peppers, tomato, and garlic. Cook, stirring for three minutes. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce heat to medium low and simmer for 45 minutes. Stir occasionally and skim off the fat.

6.Add the andouille, okra, Worcestershire, and season with salt and pepper, several dashes of filé powder and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the top.

7.Remove the bay leaves and serve over rice.

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