Saturday, November 8, 2008
Chicken and Sausage Gumbo
What could be better on a cool rainy fall day than a spicy bowl of gumbo? No much. Only the day turned out to warm and sunny. The weatherman was all wrong but the gumbo was all right. We fell in love with gumbo on our first trip to New Orleans. I think we ate it at least four times that week. Every place it was a little different, just like mine. Every time it turns out a little different but it's always tasty.
The recipe I use is a variation of a Southern Living recipe and it is not an all day affair like most gumbos. I try to still make it early so it has time to cook on the stove for a couple of hours. The flavors seem to come together and leftovers are just as good (if not better).
* 2 pounds smoked sausage, cut into 1/2-inch-thick slices
* 3 to 5 tablespoons vegetable oil
* 1/4 cup all-purpose flour
* 1.5 cup coarsely chopped onion
* 1.5 cup chopped celery
* 4 large garlic cloves, pressed
* 2 medium-size red or yellow bell pepper, chopped
* 4 cups chicken broth
* 2 (28-ounce) can diced tomatoes
* 2-3 tablespoons Creole seasoning
* 4 cups chopped cooked chicken
* 1-2 cups frozen okra slices
* Hot cooked rice
Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 5 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Ten minutes before serving, drop okra in and allow it to cook. Serve over rice.