Another version of Chicken and sausage gumbo by Southern Foodways Alliance @ flickr who compete in cook offs
From Denny: When shrimp and crawfish are not in season or too expensive then folks on the Gulf Coast turn to chicken and sausage to make their gumbos. There are as many variations of gumbo as there are people!
This recipe comes from our local newspaper writer, Corinne Cook, who has devised a short-cut on making the roux. She uses the bottled version made by Savoie that is called Savoie’s Old-Fashioned Dark Brown Roux. I've often sent this product out of state included in a Louisiana basket for gifts as it is great for novices who don't know how to make their own roux.
Let me know how you like this version of gumbo. I've included links to other variations of Chicken and Sausage Gumbo I've posted on this blog too, enjoy!
Chicken & Sausage Gumbo
From: Corinne Cook, local food writer for The Advocate newspaper
Serves: 8
Ingredients:
2 links Savoie’s original pork sausage
Water
1 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup chopped celery
1 medium bell pepper, chopped
1 large onion, chopped
1 large chicken, cut into pieces
2 cloves garlic, chopped
Salt, pepper and cayenne pepper, to taste
1/2 cup chopped fresh parsley
1/2 cup chopped green onion tops
Cooked rice
Directions:
1. Chop sausage into 2- to 3-inch lengths. Cook in 1 cup water for 15 minutes to soften the sausage and remove some of the fat. Drain and set aside to cool slightly, then cut into about 1/2-inch slices or bite-size pieces.
2. In large heavy pot over medium-high heat, make a dark brown roux using flour and oil. Stir constantly until it turns the color of cocoa powder.
3. Add celery, bell pepper and onions to roux. Cook until vegetables are softened, stirring occasionally, as needed.
4. Add the chicken pieces to the pot along with the garlic and about 1/2 gallon water. Season to taste with salt, pepper and cayenne pepper.
5. Cover and cook for 30 minutes over low heat. Stir in the reserved sausage and put the top back on the pot and continue cooking for another hour or until chicken is tender.
6. Add chopped parsley and green onion tops about 5 minutes before serving, while the gumbo is still hot. Serve over cooked rice.
NOTE: Corinne Cook said she actually used Savoie’s Old-Fashioned Dark Brown Roux when she made our pot of gumbo. “I can’t tell the difference in taste. If using the prepared roux, I sauté my vegetables first in a bit of oil, and if that’s too dry, I add a little water to it until they’re soft, then add the water, roux and chicken. Or, follow the recipe on jar, if necessary, but I use a little less than the amount of roux they call for,” Cook said.
*** MORE Chicken and Sausage Gumbo and Gumbo recipes from this blog:
New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail
Recipe: Slow Cooker Chicken and Andouille Sausage Gumbo
Recipe: Chicken and Sausage Gumbo
Recipe: Shrimp and Andouille Sausage Gumbo
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