btr-cj
08-28-2006, 05:23 PM
My wife cooked a Gumbo yesterday. And before any Cajuns chime in I know it is not cold outside but I like it in the summer also.
My favorite Gumbo is chicken and sausage.
This is Emeril's version.
A couple of points I differ.
If you can find Andouille it is worth using it.
I brown my sausage first and use the resulting oil to make my roux.
You may need to remove some or add some depending on the amount rendered by the sausage.
One of the most important things as far as I am concerned is the roux.
I like a DARK roux in gumbo. I usually decrease the amount of oil when making a roux; I like it a little thicker.
Usually I will boil leg quarters with seasonings (celery and onions) to make a stock and then de-bone the chicken to add to the pot.
Chicken stock instead of water just increases the flavor. (BTW I also do this for Jambalaya)
I also cut back on the bell pepper. My wife does not like a lot of bell pepper in her gumbo.
I use Tony’s Creole seasoning instead of the Rustic Rub.
I also add garlic.
Another important thing to me is the cast iron Dutch oven. Gumbo should be simmered in a cast iron.:-D
Hope you like.
C.J.
Chicken And Smoked Sausage Gumbo
Recipe By :Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Sausage Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vegetable oil
1 cup Flour
1 1/2 cups Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
1 pound Smoked sausage -- cut 1/2” slices
(such as Andouille or Kiebasa)
1 1/2 teaspoons Salt
1/4 teaspoon Cayenne pepper
3 Bay leaves
6 cups Water
1 pound Boneless chicken meat -- cut 1” chunks
1 teaspoon Rustic Rub -- see * Note
2 tablespoons Chopped parsley
1/2 cup Chopped green onions
1 tablespoon File powder
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water.
Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the Rustic Rub and add to the pot. Simmer for 2 hours.
Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions,
and file powder. Remove the bay leaves and serve in deep bowls.
This recipe yields 4 servings.
My favorite Gumbo is chicken and sausage.
This is Emeril's version.
A couple of points I differ.
If you can find Andouille it is worth using it.
I brown my sausage first and use the resulting oil to make my roux.
You may need to remove some or add some depending on the amount rendered by the sausage.
One of the most important things as far as I am concerned is the roux.
I like a DARK roux in gumbo. I usually decrease the amount of oil when making a roux; I like it a little thicker.
Usually I will boil leg quarters with seasonings (celery and onions) to make a stock and then de-bone the chicken to add to the pot.
Chicken stock instead of water just increases the flavor. (BTW I also do this for Jambalaya)
I also cut back on the bell pepper. My wife does not like a lot of bell pepper in her gumbo.
I use Tony’s Creole seasoning instead of the Rustic Rub.
I also add garlic.
Another important thing to me is the cast iron Dutch oven. Gumbo should be simmered in a cast iron.:-D
Hope you like.
C.J.
Chicken And Smoked Sausage Gumbo
Recipe By :Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry
Sausage Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vegetable oil
1 cup Flour
1 1/2 cups Chopped onions
1 cup Chopped celery
1 cup Chopped bell peppers
1 pound Smoked sausage -- cut 1/2” slices
(such as Andouille or Kiebasa)
1 1/2 teaspoons Salt
1/4 teaspoon Cayenne pepper
3 Bay leaves
6 cups Water
1 pound Boneless chicken meat -- cut 1” chunks
1 teaspoon Rustic Rub -- see * Note
2 tablespoons Chopped parsley
1/2 cup Chopped green onions
1 tablespoon File powder
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water.
Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the Rustic Rub and add to the pot. Simmer for 2 hours.
Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions,
and file powder. Remove the bay leaves and serve in deep bowls.
This recipe yields 4 servings.