Saturday, December 31, 2016

Chicken and Sausage Gumbo #13CajunBites

As another main dish for his Cajun dinner party, D wanted to make gumbo. Or rather, he wanted his buddies to help cook the gumbo. I had so much fun watching these boys make their way around the market and the kitchen. 


Note: For authentic gumbo, you should add filé. I didn't have that, but it was delicious anyway!

Ingredients serves 8 to 10
  • 6 bone-in, skin-on chicken thighs
  • 8 C water
  • 4 T butter
  • 2 T olive oil
  • 1/2 C gluten-free flour
  • 1 C onion, diced
  • 1 C celery, diced
  • 1 C green bell pepper, diced
  • 4 cloves garlic, peeled and crushed
  • 1 C diced tomato
  • 4 C okra, cut into coins
  • 1 pound cooked andouille or other smoky sausage, sliced into thick coins
  • 2 bay leaves
  • 1 t fresh thyme
  • 2 t Worchestershire sauce
  • 1 T Cajun seasoning
  • 1 t paprika
  • 1 t hot sauce (our homemade hot sauce) or more, if desired
  • 1 t filé powder, optional
  • cooked rice for serving
Procedure

Place chicken thighs in a large pot and cover them with water by 1". Bring the water to a boil and simmer over low heat for an hour until the chicken is falling off the bone.

Melt butter in olive oil in a large skillet. Add the flour and create a roux. Cook until a nice caramel color. Stir in the onions, green pepper, celery, and garlic. Cook until tender. Add in the sausages, tomato, and okra. Cook for 15 minutes. 

In the meantime, shred the chicken and return the meat to the pot. Keep the bones for making stock. Stir in the vegetables. Add the bay and thyme. Whisk in the Worchestershire sauce, Cajun seasoning, paprika, and hot sauce. Bring to a low boil. Simmer for at least 30 minutes, but an hour if you can manage it. Check seasoning and adjust if needed. Simmer for another 20 to 30 minutes. Serve hot over rice.

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