Since the cool winter air has began its descent upon the humid Louisiana wetlands, it’s time to begin our annual tradition of making gumbo for no reason at all... Football game? Gumbo. Watching a movie? Gumbo. Kid wiped his own ass for the first time? Gumbo.
Here I will give the most bare bones recipe that I can give for a chicken and sausage gumbo. This is the one I make when I plan on drinking a lot because it takes minimal effort.
This should be made in a roughly 4-5 gallon pot. I use a 5 gallon cast iron pot on a propane burner.
You’ll need: Flour, your choice of oil ( l personally use peanut), around 3lbs of sausage (I use Manda mild or green onion), a full rotisserie chicken, a 16oz container of Guidry’s Creole from Wal-Mart or local grocer (remember this is my drunk gumbo, so minimal effort), two 32oz containers of chicken stock (I use Swanson), and a few bay leaves.
1. Shred off chicken from rotisserie and set aside
2. Cut up sausage and fry in a pan. Remove fried sausage. With the pan still hot, pour some of the chicken stock in to deglaze. Scrape up with wooden spoon and set the mixture and sausage aside.
3. Use 1 cup oil and 1 cup flour to make roux. Over high heat, mix and stir constantly until it looks like chocolate.
4. Once roux is right, throw in Guidry’s and stir around in that high heat for a bit.
5. Now you can add in the sausage and the deglazed mixture and stir around for a bit.
6. Add in your chicken, the rest of the chicken stock, and 4 cups of water.
7. Seasoning is up to you, but I go about a tablespoon of creole seasoning (I use Tony’s), and a teaspoon of salt and garlic powder. Also, throw in those bay leaves.
8. Now, lower your heat to low and let simmer for about 2 hours... stirring every 15-20 minutes.
9. At two hours, throw in some ice cold water and serve that shit over rice.
Comme ça
Autre bière
Here I will give the most bare bones recipe that I can give for a chicken and sausage gumbo. This is the one I make when I plan on drinking a lot because it takes minimal effort.
This should be made in a roughly 4-5 gallon pot. I use a 5 gallon cast iron pot on a propane burner.
You’ll need: Flour, your choice of oil ( l personally use peanut), around 3lbs of sausage (I use Manda mild or green onion), a full rotisserie chicken, a 16oz container of Guidry’s Creole from Wal-Mart or local grocer (remember this is my drunk gumbo, so minimal effort), two 32oz containers of chicken stock (I use Swanson), and a few bay leaves.
1. Shred off chicken from rotisserie and set aside
2. Cut up sausage and fry in a pan. Remove fried sausage. With the pan still hot, pour some of the chicken stock in to deglaze. Scrape up with wooden spoon and set the mixture and sausage aside.
3. Use 1 cup oil and 1 cup flour to make roux. Over high heat, mix and stir constantly until it looks like chocolate.
4. Once roux is right, throw in Guidry’s and stir around in that high heat for a bit.
5. Now you can add in the sausage and the deglazed mixture and stir around for a bit.
6. Add in your chicken, the rest of the chicken stock, and 4 cups of water.
7. Seasoning is up to you, but I go about a tablespoon of creole seasoning (I use Tony’s), and a teaspoon of salt and garlic powder. Also, throw in those bay leaves.
8. Now, lower your heat to low and let simmer for about 2 hours... stirring every 15-20 minutes.
9. At two hours, throw in some ice cold water and serve that shit over rice.
Comme ça
Autre bière
