By Request : Louisiana Gumbo

 

Happy Wednesday ! 

And I am starting a big pot of Gumbo today for Supper . Gumbo is a traditional Louisiana dish but every family make  it a little different .This one is based on John Folse (Louisiana chef)  recipe. 

Basic Chicken and Sausage Gumbo 

• 1 chicken ( traditional a hen)
• 1 lb smoked sausage (diced into rounds)
• 1 cup Oil
• 1 1/2 C Flour
• 2 C sliced Onions
• 2 C diced celery
• 1 C diced bell pepper
• 1/4  C minced Garlic
• 3 quarts Chicken Stock  (from chicken) 
• 2 C sliced  Green onions
• 1 Bay leaf
• 1 tsp chopped  basil
• 1/2 C chopped parsley 
• salt and pepper 
• Creole seasoning to taste
• Served with Cooked White Rice 

Cut up chicken in a large pot. Cover with water and boil. When down strain stock and save. And debone chicken and set aside the chicken meat. In a skillet with 1/4 C oil brown sausage and set aside. 

Then in a large pot start the roux:  with oil and water on medium heat. Keep stiring until a golden brown (do not burn) . Then add vegetables (trinity) and cook until soft. Add chicken and sausage and cook about 15 minutes. Add Chicken stock in a little at a time- Mixing well. Cook about 1 hour. Then add seasoning, green onions and bay leaf - cook another 1-2 hours. Adjust taste and seve with White Rice. 

What is Gumbo : 

Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added.