Gumbo 2 (Chicken & Sausage)
Ingredients
- oil (as needed for frying)
- 3/4 lb smoked sausage
- 3/4 lb chicken breast (boneless skinless, cubed)
- 50 g oil (sunflower or canola or vegetable or peanut; 1/2 cup)
- 47 g Flour (Plain) (3/8 cup)
- 3/4 c chopped onion
- 1/2 chopped bell pepper
- 1/2 c thinly sliced celery
- 1 T minced garlic
- 1/4 c canned chopped tomatoes
- 2.5 T Emeril's seasoning
- 1/8 t ground cayenne (optional)
- 3 c chicken broth
- 1/2 T file powder
- cooked rice (for serving)
Method
Quick way:
1. First, prepare everything: chop the onion, bell pepper, celery, tomatoes, sausage, and chicken; mince the garlic; measure out the seasonings, broth, flour, and oil.
2. Cook sausage in a large skillet over medium heat, with the oil as needed for frying, stirring often, until browned (about 5 minutes). Remove sausage; drain on paper towels, set aside.
3. Cook chicken in the same large skillet over medium heat, stirring often, until cooked through (about 5 minutes). Remove; set aside.
4. Make the roux: Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, stirring constantly, 8 to 10 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, stirring constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).
5. When roux is done, place over medium heat on the stove. Stir in onion, bell pepper, celery, garlic, tomatoes, and seasonings. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil.
6. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes.
7. Start cooking the rice so that it'll be ready to serve when the gumbo's ready.
8. Stir in file powder; let stand off heat for 10 minutes. Place cooked rice in serving bowls. Spoon gumbo over rice. Serve immediately.
Slow way:
1. Preheat the oven to 350F/175C.
2. Bake the roux: Mix the oil and flour in an ovenproof large pot. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, stirring 2 to 3 times throughout the cooking process. It should be milk chocolate-colored when ready. Do not burn it; if you do, start over with a new roux.
3. While the roux bakes, cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain on paper towels, set aside.
4. When roux is done, place over medium heat on the stove. Stir in onion, bell pepper, celery, garlic, tomatoes, and seasonings. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil.
5. Reduce heat to low, and simmer, stirring occasionally, 90 minutes or until chicken is done.
6. Start cooking the rice so it'll be ready to serve when the gumbo's ready.
7. Stir in file powder; let stand off heat for 10 minutes. Place cooked rice in serving bowls. Spoon gumbo over rice. Serve immediately.
Notes
For chicken and shrimp gumbo: Prepare recipe as directed through Step 6. Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp. Cook just until shrimp turn pink; serve over rice and enjoy.
SJ Note: I prefer Alton Brown's method of baking the roux, as it's far less bother than standing over the stove stirring constantly for 10+ minutes, and there's a lot less worry about burning it. However, one doesn't always have time to bake the roux, and not everyone will like that method, so I've included both here. If you do choose to make it on the stovetop, be sure to have all your ingredients chopped and prepared BEFORE starting the roux. The roux needs constant stirring, so you will not have time while it's cooking, and you'll need the ingredients immediately after that.