Dutch Oven & Cast Iron Recipes >
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Classic
Chicken Sausage Gumbo
1/3 cup of all purpose flour
1/4 cup of cooking oil
1/2 cup of chopped onion
1/2 cup of chopped celery
1/2 cup of chopped green sweet pepper
4 cloves garlic, minced
1/4 teaspoon of black pepper
1/4 teaspoon of ground red pepper
3 cups of chicken broth, heated
8 ounces of fully cooked Andouille or other smoked sausage
links, halved lengthwise and cut into 1/2 inch slices
1 1/2 cups of chopped cooked chicken or turkey
1 1/2 cups of sliced okra or one 10 ounce package of frozen
cut okra
2 bay leaves
3 cups of hot cooked rice
File powder, optional
For roux, in a large heavy saucepan of Dutch oven combine
flour and oil until smooth. Cook over medium high heat for 5
minutes, stirring constantly. Reduce heat to medium. Cook
and stir about 15 minutes more or till roux is dark reddish
brown.
Stir in onion, celery, green pepper, garlic, black pepper,
and ground red pepper. Cook over medium heat for 3 to 5
minutes or just till vegetables are crisp tender, stirring
often.
Gradually stir in hot chicken broth. Stir in sausage,
chicken or turkey, okra and bay leaves. Bring to boiling,
reduce heat. Cover and simmer about 15 minutes or till okra
is tender. Remove bay leaves.
Serve in bowls with rice. If desired, serve with 1/4 to 1/2
teaspoon of file powder to stir into each serving. Makes 4
servings
Making a Roux
A roux is the flavorful basis for many Cajun dishes,
including gumbos. Here are some tips for preparing a roux.
Choose a heavy saucepan or skillet. Lightweight pans
increase the chance the roux will burn. Be sure to use a
wooden spoon. Plastic ones may melt in the hot fat, metal
ones gets too hot to hold. Be patient. A roux needs to cook
a long time with constant stirring to prevent scorching,
which can take as long as 30 minutes. The roux is finished
when it's the color of a tarnished penny.
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