Chicken & Sausage Gumbo- Chief Jesse Houston

Chicken & Sausage Gumbo

Canola oil Andouillea, diced Chicken 1” diced 1 ¾ cups ¾ cups ¾ lbs. Bay leaves Thyme sprigs Garlic, shaved

Creole seasoning All-purpose flour Yellow onion, diced 1 tablespoon Tomato, diced 1 ¾ cups 2 ½ cups Chicken stock Worcestershire

Green bell pepper, diced 2 ½ cups Kosher salt

Celery, diced Gumbo file* 2 ½ cups 2 teaspoons Tabasco

• In a large Dutch oven, heat the oil over direct flame and cook the diced andouille sausage until browned and crispy. Toss the chicken with the Creole spice while the sausage is cooking. Remove the sausage with a slotted spoon when crisp and reserve.

• Add the seasoned chicken to the oil and cook until browned on all sides. Remove with a slotted spoon.

• Add all of the flour to the oil. Stir with a wooden spoon and make sure you scrape the bottom of the pan. Do not leave the pot at this point, but constantly stir until the flour stops foaming and begins to darken. Move the

Dutch oven off of direct flame and continue cooking the roux, stirring frequently and always scraping the bottom so the flour doesn’t burn. When the roux has the color of milk chocolate, and an almost burnt popcorn aroma, it is ready for the vegetables.

• Add all of the onions and stir them into the roux. Place the

Dutch oven over a medium flame to caramelize the onions in the roux.

• Add in the celery and bell peppers and stir. Once incorporated, cook until the vegetables are tender. • Add in the gumbo file, garlic, thyme, bay leaf and tomatoes.

Cook for another five minutes and then add in all of the stock.

Cook for one hour, slowly simmering.

• Add in Worcestershire, tabasco, and salt. Taste. If you can allow to cool overnight, it’s always better the next day. Serve over white rice.

TIP: you can easily turn this into a seafood gumbo by substituting shrimp for the chicken. Toss the shrimp in the Creole spice, but add them in at the end because they don’t take long to cook. Add in crawfish tails if you’d like as well.

*Gumbo file is ground sassafras leaves traditionally used to flavor and thicken gumbo. You can easily find it on Amazon if it isn’t available in your local grocery store. https://www.amazon.com/ s?k=gumbo+file&ref=nb_sb_noss

Chief Jesse Houston

overlandchef

OverlandChef 3 each 1 bundle 1/3 cups 2 cups 6 cups ¼ cups 1 tablespoon 1 tablespoon