Chef John Folse's Chicken and Sausage Gumbo - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Chicken and Sausage Gumbo

Prep Time: 2 Hours
Yields: 8-10 Servings

Comment:
Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added to this everyday dish for a special Sunday or holiday version.

INGREDIENTS

1 (5-pound) stewing hen
1 pound smoked sausage or andouille
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
24 button mushrooms
2 cups sliced green onions
1 bay leaf
sprig of thyme
1 tbsp chopped basil
salt and cracked black pepper to taste
Louisiana hot sauce to taste
½ cup chopped parsley
cooked white rice

METHOD

Using a sharp boning knife, cut hen into 8-10 serving pieces. Remove as much fat as possible. Cut smoked sausage or andouille into ½-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. (See roux recipes.) Stir in onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to top of pot. Stir in mushrooms, green onions, bay leaf, thyme and basil. Season to taste using salt, pepper and hot sauce. Cook an additional 1-2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over hot white rice. NOTE: You may wish to boil chicken 1-2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo.

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