I am not a seafood lover. Yes, I know that is strange especially since I have spent that majority of my life within a few, short miles of the Gulf of Mexico. But, if it makes you feel better, I love everything spicy and that includes gumbo… sans the seafood.
The key to any gumbo is the roux but the magic doesn’t happen instantly. Nope, for a good roux, you have to work at it. So, prep all your vegetables before you get started because you want to be able to focus on the bubbling pot in front of you when the time comes.
Grab a seat and pull it over to the stove top because you are going to be there about 30 minutes. Don’t forget to have a phone near by… maybe a magazine or television.
Bring your oil and flour to a boil and stir it constantly. I have no idea why but it seems to go through these cycles where it will thicken and then re-liquidize (is that a word?), all the while getting progressively darker.
When your roux finally looks like this…
… it is ready to go.
Next, you add in your vegetables and let them start to soften. Stir it up so your gorgeous roux doesn’t burn. You don’t want to ruin all that hard work.
When your vegetables begin to soften, add in the rest of your ingredients.
I use my homemade chicken stock. So decadent. So golden. So… FREE!
Bring that big, ole pot to a bubble and let it cook away, stirring occasionally, until it has thickened.
Serve your gumbo over rice with a splash of hot sauce. I cook my rice on the stove top with chicken stock and a bay leaf for an added layer of flavor.
This recipe is adapted from Emeril’s Chicken and Smoked Sausage gumbo.
RECIPE: Chicken & Sausage Gumbo
- 1 tablespoon plus 1/2 cup vegetable oil
- 1 pound smoked sausage cut crosswise and sliced into 1/2-inch thick pieces
- 4 pounds boneless skinless chicken breasts, cooked and cubed
- 1 tablespoon Creole seasoning
- 1 cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 1 tablespoon Old Bay seasoning
- 9 cups chicken stock or canned low-sodium chicken broth
- In a large stockpot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sausage and cook about 8 minutes. Remove the sausage and place on paper toweling. Cover and keep warm.
- Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux.
- Add the onions, celery, and bell peppers. Cook until softened, about 5 minutes. Add the sausage, chicken, salt, cayenne, bay leaves and Old Bay seasoning. Stir and cook for 2 minutes.
- Slowly add the chicken stock. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, for 1 hour. Stir occasionally.
- Remove and discard bay leaves.
- Serve over rice.
Linked with love at The Mommy Club.
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