Saturday, June 14, 2008

Chicken and Sausage Gumbo

Just thought I'd update my blog since I haven't in forever :)
Here's a YUMMY gumbo recipe that I'm making for Wes and his dad for Father's Day.

This is a pretty involved recipe, but it is very worth it! It is even better a day or two later! Serves a houseful!
3 large boneless skinless chicken breasts, diced into small chunks
1 pkg. Cajun Style sausage (I found it in the meat dept. at Publix), cut into pieces about the same size as the chicken
2 stalks of celery, diced
1 medium green pepper, diced
1 medium onion, diced
3 cloves of garlic, pressed
2 large cans of crushed or diced tomatoes (depending on the consistency you want)
1 bag of frozen chopped okra, thawed (leave out while you're cooking and it will be thawed enough)
1 box of chicken broth
1 stick of butter
½ c. flour
Small amt. of olive oil (around a tablespoon?)
Old Bay seasoning

Season the chicken with a generous amount of Old Bay and salt. In a cast iron skillet (if available), sauté the chicken in olive oil, until just done. Put the chicken on a plate and tent with foil.Add the sausage to the skillet, cook until done. Drain on a plate lined with paper towels, and tent with foil. Wipe out the skillet with a paper towel, leaving a small amount of grease and any small bits of sausage. Turn the heat to low, and melt the butter in the skillet. Slowly whisk in ½ c. of flour, a small amount at a time, making sure to scrape up any bits off the bottom of the skillet. Whisk constantly as roux simmers, until dark brown, about 20 minutes. **CAREFUL…this will burn easily (I speak from experience)**Add the celery, green pepper, onion, and garlic to the roux, and continue to stir for approximately 5 minutes. Add about ½ of the chicken broth, and stir until thickened. Remove skillet from the heat.
In a large stockpot, put the two cans of tomatoes over medium low heat. Add the roux/veggie mixture to the tomatoes (easiest way for me was with a large ladle). Once you've gotten as much of the roux out of the skillet, add the rest of the chicken broth and stir to get the last of it out of the skillet, then pour into the tomato mixture. Add the okra to the pot, along with Old Bay (1T), salt (½ T), pepper (1 T), cayenne (1 tsp), oregano (1 tsp) and parsley (1 tsp) to taste—these are approximate measurements.Allow to simmer for about 15 minutes, and then add in the chicken and sausage. Simmer for at least 20 minutes more. Serve over rice. YUM!