Tree Trimmings time
And I am starting a big pot of Gumbo before I start cooking for family tree trimming party . tonight. Gumbo is always better cooked in advance - or at least my family thinks so. 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.
