Basic Sausage n Chicken Gumbo
serves 8, apparently
1 cup flour
1 cup vegetable oil
3 medium onions, chopped coarsely
2 red bell peppers, chopped coarsely
4 ribs celery, with leaves, chopped coarsely
4 cloves garlic, minced or put through press
3/4 lb. okra, cut into 1/2" rounds
1 box Swanson's chicken broth
1 Hillshire farms kielbasa or smoked sausage (light would've been better in retrospect), cut diagonally into 1/4" slices
6 boneless skinless chicken thighs, cut into 1" chunks
2 bay leaves
crushed red pepper
- In a 3 qt pan, make a darkish roux with the flour and oil. I stayed lighter than I have before and had good results. I cooked the roux to slightly darker than natural peanut butter.
- Heat a heavy skillet or griddle alongside the pot.
- Add peppers, onions, celery to the roux and stir, cooking, until soft (10 minutes?). This stops the roux cooking, makes it look pasty and clumpy, but it's nothing to worry about. Add garlic halfway through.
- Add okra and broth the the pot, stirring until roux is worked in. Thin with water if necessary.
- Fry the sausage slices on the griddle/skillet until they have at least some char on both sides. Add to the gumbo as they brown.
- Fry the chicken chunks as above.
- Deglase the skillet with water and add the juices to the gumbo.
- Simmer or braise 1 hour and serve over rice.
The big surprise here was that with salad and dessert, this recipe comfortably fed 8 hungry people. More lessons about portion size, I guess. I hope we get invited back to stay, though I despair of my chances to get invited to cook again after destroying their kitchen and their plumbing. Maybe a curry or a chowder will change their minds.