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...
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!