It's my favorite holiday... MARTIE GRAS! Well, you know I mean Mardi Gras. Mardi Gras is well underway in New Orleans and concludes with Fat Tuesday on March 8th. For me, Mardi Gras is all about the food and the flavors of New Orleans. It's time to get your gumbo on!
Like potato salad, BBQ sauce, and ribs; seems as if everyone has a secret recipe that they will not share... and every version is unique. Shrimp, no shrimp. Tomatoes, no tomatoes... etc...
You can tune up this recipe and add your own spin to it.... but one thing is certain. Don't mess with the roux. The roux is the key to any good gumbo. So be prepared to take your time with the roux and just be patient. You'll be rewarded in the end with magnificent flavor.
Happy Mardi Gras... or in the words of my friend Jean, Laisser le bon rouleau de temps... Let the good times roll!!
Get the 411 on throwing a Mardi Gras party on our home pageMARTIE'S NOT SO SECRET CHICKEN AND SAUSAGE GUMBO RECIPE
Serves about 8- depends on portion size. Serve over white rice.
Takes forever. Just be prepared.
INGREDIENTS
4 lbs chicken thighs and/or breast halves (with skin and bones)
1 lb Conecuh smoked sausage cut into ½ inch-thick slices (use Andouille or kielbasa if you can’t find Conecuh)
2 tablespoons plus ½ cup vegetable oil
1 cup all-purpose flour
2 medium onions, chopped
3 celery ribs, chopped
1 green bell pepper, chopped
1 pound fresh okra, cut into 1/4“slices (you can use frozen)
3 large garlic cloves, finely chopped
7 cups chicken broth (use low sodium)
1/2 teaspoon cayenne
1 teaspoon paprika
½ teaspoon dried oregano
1 teaspoon black pepper
½ teaspoon white pepper
1 teaspoon dried thyme
2 teaspoon salt
4 bay leaves
2 Tablespoons fresh parsley, finely chopped (Italian flat leaf)
1 cup thinly sliced scallions
INSTRUCTIONS
Rinse chicken. Pat dry. Season with salt and pepper.
In a large cast iron Dutch oven, heat 2 tablespoons of the vegetable oil over medium high heat. Add the sausage and cook well browned. About 7 minutes. Remove and drain on paper towels, Add the seasoned chicken to the drippings in the pan and cook until it is well browned. This takes about 5-6 minutes for thighs, a little longer for breasts. Set aside.
Keep heat medium high. To make the roux, add the remaining ½ cup oil to the pan and heat until it starts to smoke. Then, whisk in flour, a little at a time. Cook the flour for about 20-25 minutes, whisking constantly so that it does not burn. The roux will be dark brown and should be the color and consistency of melted chocolate. Be patient. This is the important part.
Add the onions, celery, okra, and bell pepper and cook until softened, about 4 minutes. Then add the garlic, sausage, salt, pepper, white pepper, cayenne, paprika, thyme, oregano, and bay leaves, cooking for about 2 minutes. Don’t let the garlic burn. Now, slowly whisk in the chicken broth, adding it in a little at a time; cooking until well combined. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for about an hour.
Next, add the chicken. Simmer until chicken is tender, about 1 ½ hours; skim off any excess fat from the surface as it cooks.
Remove from heat and carefully remove the chicken and allow to cool slightly. Fish out the bay leaves and discard. Pull the chicken from the bones, shred and return the meat to the gumbo. Stir in parsley and scallions.