Chicken and Sausage Gumbo- OAMC Directions Included

"I really like gumbo. I'm not claiming that this is authentic, but it's very tasty, and no one that I serve it to goes away hungry. The heat level on this one is really determined by the spiciness of the sausage, but feel free to add more cayenne if you want to turn up the volume! Since I usually cook for two, I didn't make this very often until I discovered how well it reheats. Now, I keep a few bags of this on hand at all times for a quick weeknight dinner. If you want to make a double batch, I recommend using two dutch ovens, it wont all fit in one (I have a #28 Le Cruset which I think is 7 quarts, and two batches won't fit)."
 
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photo by IngridH photo by IngridH
photo by IngridH
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by IngridH photo by IngridH
Ready In:
3hrs 10mins
Ingredients:
16
Serves:
8-10
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ingredients

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directions

  • In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat.
  • Add the sausage and cook until well browned, about 8 minutes.
  • Remove the sausage with a slotted spoon (leaving the fat in the pot) and drain on paper towels. Set aside.
  • Season the chicken with the creole seasoning and add in batches to the fat remaining in the pan.
  • Cook over medium-high heat until browned, 5 to 6 minutes.
  • Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
  • Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat.
  • Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux.
  • Add the onions, celery, okra, and bell pepper and cook, stirring, until wilted, 4 to 5 minutes.
  • Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
  • Slowly add the chicken stock, and cook, stirring, until well combined.
  • Bring the mixture to a boil.
  • Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 1/2 hours. Adjust the heat as needed to keep at a low simmer.
  • Add the thyme and reserved chicken to the pot and simmer for 1/2 hour.
  • Taste for seasoning, add thyme, salt, or cayenne as needed.
  • Serve over white rice, and top with green onions.
  • For OAMC: Scoop 1 cup of gumbo per serving into quart size freezer bags, and freeze. To serve, thaw completely. Gently reheat on the stove over medium low heat until hot. Serve over white rice, sprinkling green onions over the top.

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Reviews

  1. Delicious! I used a spicy Portuguese sausage in place of the andouille sausage since I don't know where I'd find that variety. I also subbed frozen French cut green beans for the okra (we suffer from the debilitating 'fear of okra'). Part of the chicken stock used was homemade. Other than the sausage variety and green beans, the recipe was prepared as directed. Made for PRMR tag.
     
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Tweaks

  1. Delicious! I used a spicy Portuguese sausage in place of the andouille sausage since I don't know where I'd find that variety. I also subbed frozen French cut green beans for the okra (we suffer from the debilitating 'fear of okra'). Part of the chicken stock used was homemade. Other than the sausage variety and green beans, the recipe was prepared as directed. Made for PRMR tag.
     

RECIPE SUBMITTED BY

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]
 
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