I know, another gumbo recipe....This one is from 'Plantation Celebrations', the cookbook I received from the best swap partner ever, Luby, in the latest swap. The addition of the shrimp was my idea. I really liked this recipe because there weren't a lot of spicy spices in it...I like the spiciness but my husband does not. It was easy enough for me to add Tabasco to my own portion while at the table. I used smoked turkey sausage in this.
- 1 chicken, cut into pieces
- 1 lb smoked sausage or 1 lb andouille sausage
- 1 cup oil
- 1 1⁄2 cups flour
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped bell pepper
- 1⁄4 cup diced garlic
- 3 quarts chicken stock
- 24 button mushrooms
- 2 cups sliced green onions
- 1 bay leaf
- 1 sprig thyme
- 1 tablespoon chopped basil
- cracked pepper, to taste
- Tabasco sauce or hot sauce, to taste
- 1⁄2 cup chopped fresh parsley
- 1 (1 lb) packagefrozen cooked shrimp
- 4 cups cooked white rice
- *Removeas much fat from the chicken as possible; cut smoked sausage or andouille into half inch slices and set aside.
- In a two gallon stock pot, heat oil over medium heat; sprinkle in flour and whisk constantly until a golden brown roux is achieved; DO NOT scorch; if black specks appear, discard it and start again.
- Add onions, celery, bell pepper and garlic; saute 3-5 minutes or until vegetables are wilted; add chicken and sausage, blending well into vegetable mixture; saute approximately fifteen minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated; bring to a rolling boil, reduce to simmer and cook approximately one hour, stirring occasionally and skimming any fat or oil that rises to the top of the pot.
- Add mushrooms, green onions, bay leaf, thyme and basil; season to taste with salt, pepper and Tabasco.
- Cook an additional one to two hours if necessary, until chicken is tender and falling apart; add parsley and shrimp; cook for an additional 10-15 minutes, or until shrimp is hot; adjust seasonings and serve over hot steamed white rice.
- Pass additional Tabasco at the table, to taste.
- *Youmay want to boil the chicken a couple of hours before beginning the gumbo.
- Reserve the stock, debone the chicken and use the meat and the stock in the gumbo.
This was tasty. The photo makes it look a little light colored; mine was a little browner. Roux the color of peanut butter is used in areas outside the New Orleans area, where they like the really dark roux. Every gumbo is not Cajun style. There is a green one too called Gumbo z'herbes. Gumbo doesn't have to have seafood in it either, and in the back country away from the coast, there is chicken and sausage or duck meat gumbo too. It is made with what is available.
I was looking at gumbo recipes and from the photo this is NOT Gumbo. It may be seafood and sausage soup but gumbo is thick, rich, dark brown, and spicy. Not thin and watery and pale. Of course, it may be truly delicious seafood soup! Try using a true roux next time.
The generally accepted way to make a cajun chicken & sausage gumbo would be to cook the roux (oil & flour) for as long as possible until it is at least dark brown. This is where it gets most of its flavor.