OK, I finally got my wife to type up her gumbo recipe. It's her grandmother's recipe and she was born and raised in Cajun country.
Authentic Chicken & Sausage Gumbo
1 roasted chicken, cooked and chopped into bite-sized pieces (approx.. 3-4 cups, leftover turkey is great in gumbo too)
1 pkg link sausage, chopped into bite-sized pieces (I use Eckrich, mostly pork. You can use andouille sausage for a spicier gumbo)
1 med. Onion, diced
1 small green bell pepper, diced
1-3 stalks of celery, diced
1-3 bay leaves
Salt & pepper to taste
Dash of tabasco (optional)
Roux: ½ cup olive oil
½ cup flour
Directions:
If you have a boned chicken (or turkey), boil the bones for about 1 hour in about 1-2 qts water while chopping meat and veggies. Add water as necessary. Use this stock later.
Brown sausage in pot. (I use the drippings in addition to the oil to make the roux.)
Make a roux: Heat oil (and drippings) in pan, add flour and brown to a dark brown, stirring constantly. Don’t let it burn. (If the roux burns, start over.) When roux is dark enough, remove from heat.
Remove the bones from the stock and add enough water to make approximately 2 quarts. Add to roux and return to heat. Stir well.
Add chopped veggies, meat, and bay leaves. Season with salt, pepper, and tabasco to taste.
Simmer for about 1 hour. Serve with fresh hot rice. Sprinkle with filé . Enjoy!
It takes a while to cook and I help out with deboning and chopping the chicken/turkey. It's a family thing at our house and it makes the house smell delicious!
