It’s January 2nd 2016 and the weather her in D.C. is finally starting to get cold! Today was a bit of a lazy Saturday, so I decided to work on one of my New Year’s resolutions and try out a new recipe.
Like I said, since it was a bit chilly today, I decided that it would be a perfect day for soup – and not just any soup, but gumbo!
I’ve never made gumbo before, so I took to the internet to find a good recipe. The recipe that I am going to share today is from Chef Emeril Lagasse, from the Food Network. While I followed the original recipe fairly closely, I made a few changes that will be apparent if you compare this post to the original recipe.
As I said, I followed the original recipe closely, but I made some changes because of the ingredients that were (or were not) available to me. So, without further delay, here is my new favorite gumbo recipe!
Chicken and Smoked Sausage Gumbo with White Rice
Total Time: 4 hours
Makes: 6 to 8 servings
♥ 1 tablespoon plus 1/2 cup vegetable oil
♥ 1 pound smoked sausage, such as andouille, cut 1/2-inch thick pieces
♥ 2 pounds chicken breast
♥ 3 tablespoon Essence or Creole seasoning (recipe below*)
♥ 1 cup all-purpose flour
♥ 2 cups chopped onions
♥ 1 cup chopped celery
♥ 1 cup chopped bell peppers
♥ 1 teaspoon salt
♥ 1/4 teaspoon cayenne
♥ 3 bay leaves
♥ 9 cups chicken stock or canned low-sodium chicken broth
♥ 1/2 cup chopped green onions
♥ 2 tablespoons chopped parsley leaves
♥ 2 cups white rice, cooked (recipe below)
♥ Hot sauce (optional)
Emeril’s ESSENCE Creole Seasoning——————–
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
White Rice Recipe——————–
4 cups water
1 tablespoon unsalted butter
1 1/2 teaspoons salt
1 bay leaf
♥ This recipe gets a little tricky and moves quickly at points, so I suggest reading the entire recipe multiple times and thoroughly prepping before beginning.
♥ In a large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
♥ Season the chicken with the Essence seasoning and cook in the fat remaining in the sausage pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
♥ If you haven’t already, chop onions, celery, and bell peppers. Set aside.
♥ Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, while stirring constantly, for 25-30 minutes, making a dark brown roux, the color of chocolate.
(note: it took almost an hour for my roux to completely form… just be patient and keep on stirring)
♥ Add the chopped onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
♥ Add the reserved chicken to the pot and simmer for 1 hour, skimming off any fat that rises to the surface.
♥ Continue to heat the gumbo, and, using a slotted spoon, remove the chicken breasts from the gumbo and place on a cutting board to cool slightly. Shred the chicken. Return the meat to the gumbo continue to simmer for another ½ hour.
♥ Add in the chopped green onions and parsley approximately 10 minutes before serving.
♥ Spoon cooked white rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, adding hot sauce if desired.
Bon appetit! If you try this recipe, please let me know what you think!
♥ Wine Pairing: Faustino I Rioja Tinto Gran Reserva 2001 ♥