Chicken, Ham & Sausage Gumbo
- 1 cup canola oil
- 1 cup all-purpose flour
- 1 1/2 cups chopped yellow onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1 pound smoked sausage
- 1/2 pound smoked ham, cut into small cubes
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 4 bay leaves
- 4-5 cups chicken broth (or stock)
- 3 cups cooked chicken
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
Once you have that done, start on your roux - and be ready to be stationary for nearly half an hour. Heat your oil in a small stock pot and slowly sift in your flour, whisking as you add. You will need to stir this constantly for 20-25 minutes, until it's the color and consistency of melted milk chocolate. It's a pain in the ass, but it provides the base for your entire meal - so it's worth it. It should look like this...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFxg_vc3TPvskTIqbqdSkLg21csIZmDz54L_Ge84WpBgFl6SSJ9sjZlIMGnMdl2N7tZMzPQnPy3vfckoCxDcD_Bq5T7lbaeoK1La4-H3es0ysZs9DArp1WiQAbmz7tsM8Tg1l4DqzOGug/s400/foodies+0612.jpg)
Once your roux is the right color, add your yellow onions, peppers and celery and cook about 5 minutes until they start to wilt a bit.
Add sausage, ham & seasonings (salt, pepper, cayenne, bay leaves) and cook 5 more minutes.
Now, add your chicken broth, give it a good stir and kick up the heat a bit until it boils. Once that happens, reduce the heat to medium-low and cook uncovered for 1-2 hours. Much like chili, the longer you simmer it, the better the flavors meld together.
Serve over white rice, and enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dPAknZV8sZSBaEXmi2ODHJ4v1Qd-MupdZWee1_yDcujbLJRVGpsytzJFWzEzDJzK7_fwG3RIqazlLhMamkGrfHDo70GwAXGvLRX-KVnedav-nhq7UQmtoTnCfn31R8cGH9i_216V66Bu/s400/foodies+0752.jpg)
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