K-Jon�s Chicken-Sausage Gumbo

Submitted by K-Jon Chef

"I got this from a Frank Davis Cook Book and tweaked it a bit so good!"

 

• Ready In: 6hrs
• Ingredients: 16
• Yields: 8 8 ounce
• Serves: 8

ingredients

• 1 whole chicken, about 4 lbs
• 1⁄2 lb andouille sausage, sliced
• 1⁄2 lb hot sausage, sliced
• 1 lb smoked sausage, sliced 2
• 1 cup celery, minced
• 3 carrots, chopped
• 2 large bay leaves
• 1⁄2 lb mixed mushrooms, sliced
• 20 ounces chopped okra (frozen)
• 2 large onions, 1/4
• 2 celery ribs, chopped
• 2⁄3 cup peanut oil
• 1 cup flour
• 1⁄2 cup bell pepper, diced
• 4 garlic cloves, chopped
• 6 cups rice

directions

1. -skin and de-bone the chicken, fill lg pot with skin and bones and enough water to cover.
2. -slow boil for about an hour.
3. -remove skin and bones, save water and put on back burner on low fire.
4. -sauté sausages, until you render out most of the fat, then remove and place in pot.
5. -season deboned chicken and dredge in flour and sauté them in sausage oil until brown.
6. - now add water to sausage, enough to cover boil 30 minutes.
7. -now pick meat from cooled chicken bones, combine all chicken meat, set aside.
8. - now put bones in water on low fire and simmer with bay leaves, chopped carrot, onion and celery until a rich broth is brewed about 3-4 hours add water as needed. Strain when complete.
9. -sauté mushrooms in sausage drippings till soft, remove set aside.
10. -add peanut oil to drippings, heat til almost smoking add flour to make roux.
11. - whisk well and cook until dark brown.
12. - now add diced and minced vegetables( onion, celery, garlic, bell pepper) to cool.
13. - Now strain and de-fat both stocks.
14. - Add all chicken stock and about 2 cups of the sausage stock.
15. - Bring to boil, and stir a little roux at a time to thicken it.
16. - Not too much, enough to have body but not too thick.
17. - Now add mushrooms, chicken, sausages and simmer
18. - Salt and pepper as needed.
19. - Now cover and cook 45 minutes more.
20. - Add chopped Okra (thawed) cook 15 minute more.
21. - Now serve over rice and crusty French bread!