 Chicken and Sausage Gumbo
1 whole rotisserie chicken (or boil 1 chicken) bone removed and shredded
2qt Chicken Broth (saved from boiled chicken if possible)
1 package (1lb) sausage of choice (prefer andouille if available) sliced
2 packages frozen gumbo blend veggies (with okra)
1 package frozen seasoning veggies
1 28oz (#10) can of stewed tomatoes
Flour and Butter/oil to make roux (approx .25 cup flour)
Salt, black/white/red pepper, and cajun seasoning to taste
Rice (if desired)
Add the sliced sausage to a hot pot and cook till very brown and starting to stick to the pot.
Add all 3 packages of the frozen veggies and stir to combine with sausage. Cook till veggies are defrosted and warm.
Add can of tomatoes and combine.
Add shredded chicken to pot and combine.
Add seasoning and chicken broth. True cajun cooking uses several different peppers (white, black, and red) b/c all will hit your mouth in different areas and give you a well rounded flavor. Simmer mixture for 30min.
Meanwhile make a roux - combine the flour and butter/oil in a skillet till you have the consistency of wet sand. Cook this mixture for several minutes stirring constantly until it starts to brown (don't burn). Add this mixture a little at a time to the pot of gumbo and stir well. This will thicken the gumbo and give it a nice caramelized brown color and slightly nutty taste. Cook anther 15mintues or so.
Serve with rice if desired.
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Married June 2007 New Orleans
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