Chicken and Sausage Gumbo

A couple of years ago, I finally dug out my Louisiana issue of Chile Pepper magazine and decided to prepare gumbo. I had a specific recipe and favorite chef in mind. Chef John Besh, from Louisiana, is one of my favorite chefs when it comes to Creole and Cajun cooking. I took one of his simple recipes and added a few Latin flavors, because, how could that be bad? Both my husband and I are not big fans of okra, so we both agreed that chayote or zucchini squash would be so good in this recipe. My first time preparing a real Louisiana roux was abig production! Lol! Now I get it! Now I know what to expect.

Yields 6-7 Servings

Ingredients

1/2 cup grapeseed or olive oil
1/2 cup flour
1 medium sweet onion, diced
2 pounds chicken thighs
2 teaspoons cajun or creole seasoning
1 pound smoked sausage, sliced
2 stalkes celery, sliced thin
1 large poblano, diced
2 large roma tomatoes, diced
3 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves

*I also added 1/3 cup red bell pepper and 1/3 cup green bell pepper and 1 minced jalapeño

~ More Ingredients

7 cups chicken broth
2 more tablespoons flour
4 tablespoons cold water
6 ounces andouille sausage, sliced thin
1 zucchini, diced (about 2 cups)
1-2 tablespoons of Worcestershire sauce
Salt and pepper to taste
Hot sauce to taste
Parsley, chives… for garnish

Directions

 

1. In a large heavy pot, preheat the oil to medium/high heat for a few minutes. Whisk flour into hot oil, reduce heat and continue whisking often until the roux turns a deep brown, about 10-12 minutes. Season the chicken with the Creole or Cajun spices and set aside. When the roux is ready, add the onions and stir with a wooden spoon, cook for another 10 minutes.
2. Add chicken pieces to the roux and cook for the next 6 to 8 minutes, turning as needed. Add the smoked sausage and cook for a minute. Add the celery, poblano, bell pepper, jalapeño, tomato, garlic, thyme, bay leaves, and chicken broth. Bring to a boil, reduce heat and cook for 45 minutes.
3. In a small bowl, add the 2 tablespoons of flour, add the 4 tablespoons of cold water and whisk until smooth, to make a slurry. Add the slurry to the gumbo and stir well to combine. Add in the Spanish chorizo or andouille sausage, chayote(or zucchini), and Worcestershire sauce. Season to taste with salt, pepper, and hot sauce. Cook for another 20 minutes. Remove bay leaves and thyme and serve over rice. Garnish with chives and parsely.