Tuesday, May 24, 2011

Chicken and Sausage Gumbo Tutorial (with Bonus Potato Salad mini-tutorial)

Chicken and Sausage Gumbo- The Southwest Louisiana way to do it. With bonus Potato Salad mini-tutorial.

This recipe is how my mother makes gumbo. I've never seen any cooking shows that make it quite like this. We always put hard-boiled eggs into the gumbo and it's typically served with hot potato salad on top. So I figured if I'm going to teach you to make gumbo, I better teach you the right way to eat it. Of course, you can omit the eggs and potato salad.

This recipe is using jarred roux. I was recently informed that jarred roux is only found here in the South. So for you Yankee's out there, you will need to make your own roux. This recipe calls for dark roux. The color of chocolate.

You can also use shrimp, crab claws, okra, chicken, sausage, or any combination of those for gumbo.


Ingredients

1lb sausage (I used deer sausage)
5-8 chicken drumsticks
1 cup onion (chopped)
1 cup green onions (chopped)
3/4 of a (16oz) jar dark roux
12 cups water
Creole seasoning
Tabasco sauce
White rice for serving
Potato Salad (optional)
Hard-boiled eggs (optional)
Stock pot


Step 1


Add 2 tablespoons of oil to pan. Medium-high heat.


Step 2


Add the onions and green onions. Saute for 5 minutes until soft.



Step 3


Add 4 cups of hot water to onions. Bring to a boil.



Step 4


Add 3/4 jar of roux (including the separated oil on top, refrigerate the rest for other things like gravies). Bring to a boil, stirring constantly until the roux is mostly dissolved. Break big chunks of roux with a spoon so it can dissolve easier. 10-15 minutes.


Step 5


Add eight cups of water. Bring to a boil, stirring constantly. 12-15 minutes.



Step 6


Add 3 tablespoons of creole seasoning. Add the chicken drumsticks.


Step 7


Add the sausage.



Step 8


Boil for 1 hour on medium-high heat. Stirring occasionally to make sure nothing is sticking to the bottom.



Step 9


Chicken will be ready when it starts to fall away from the bone. Add about 5 dashes of Tabasco sauce. (Or less, to taste).


Step 10


If you have made boiled eggs for the potato salad recipe, add the reserved eggs to the gumbo before serving.


Step 11



Serve over cooked white rice. With a scoop of hot potato salad on top.


Potato Salad


Ingredients



1.5 lbs of peeled, boiled potatoes
1/4 cup yellow mustard
1/2 cup mayonnaise
2 boiled eggs (boil 8 eggs- 2 for salad, 6 for gumbo)
1 chopped dill pickle
1/8 cup pickle juice
2 teaspoons sugar


Mix all the ingredients together until smooth. Also a great side dish for BBQ's.

Tip Junkie handmade projects

2 comments:

Maria said...

Hi im from Guatemala and im going to used roax but in powder the steps are the same?? By the way that gumbo looks amazing I will try to do mine on Friday! ! Wish me luck!!!

đź’©DRimick said...

Do the same thing but following the directions on the box!!! And good luck������������������������