Tuesday, October 23, 2012

Chicken Sausage Gumbo

Styrofoam bowl of chicken & andouille gumbo, a...
Styrofoam bowl of chicken & andouille gumbo, at Carnival party in New Orleans (Photo credit: Wikipedia)
  Recently I was checking out a new food magazine that featured winning recipes from a Louisiana gumbo cook-off. I didn't realize there were so many varieties of gumbo. There were three categories - Chicken and Sausage, Seafood and Melange gumbos. I took a survey of the freezer and pantry and this is the version of gumbo that I came up with. 
  It thickened in the crockpot as it cooked and surprised me with the bite of heat. I liked it served over rice, but my guys just liked it straight.

Chicken Sausage Gumbo
To cook chicken -
2 chicken bouillon cubes
1 cup water (plus some as needed)
1/4 tsp. celery seed
1/8 cup onion, diced fine
2 chicken breast, cut in bite sized pieces
To cook make gumbo -
1/2 cup onion, chopped
1 stalk celery, diced
2 small green bell peppers, diced
1 large red bell pepper, diced
1 clove garlic, chopped
1/2 stick butter
1/8 cup vegetable oil
3/4 cup flour
1-15 oz. pkg. Johnsonville New Orleans andouille sausage, sliced
1/2-1 tsp. cayenne
1/2 tsp. thyme
1 tsp. crushed black pepper
1/2 tsp. kosher salt
1-2 T. Cajun or Creole seasoning
2 cups cooked white rice (optional, for serving)

   In 1 cup water, dissolve 2 chicken bouillon cubes. Set aside. Put chicken breast chunks into crockpot and add broth, 1/4 tsp. celery seed and 1/8 cup diced onion. Cook on high 1 hour. Put strainer over large measuring cup and strain chicken broth. Return chicken to crockpot and discard any fat.

   In medium skillet, heat butter and oil over medium-low. Add 1/2 cup onion, diced celery stalk, bell peppers and saute' until soft, about 5-7 minutes. Add garlic. Stir in 3/4 cup flour, stirring continuously. Keep stirring 10 minutes, until a light brown.

   Put sausage into crockpot with chicken. Pour veggie-flour mix from skillet into crockpot and slowly stir in chicken broth (add extra water if needed for right thickness). Add all remaining spices and mix well to combine. Cook on high setting for 1 hour and then reduce to low and simmer 4 hours. MIxture will thickens as it cooks. Serve over cooked rice.

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