Louisiana is one state that I both love and hate visiting. Love because it has some of the best eats in the country; hate because of how much my waistline typically expands while visiting. The dish that probably optimizes this love/hate relationship the best for me is gumbo. My best friend’s family got me hooked on gumbo during my first visit to Louisiana, resulting in countless hours in the gym working off the countless bowls of gumbo a consumed. But it was all worth it.
So in the continuation of our NFL Recipe Series and the New Orleans Saints, I’m serving up a chicken & sausage gumbo recipe, courtesy of my best friend’s family. Simple and straightforward the recipe requires only your time and patience to produce one satisfying gumbo. And trust me when I say it’s hard to eat just one bowl.
Be sure check back in tomorrow for the continuation of the NFL Recipe Series with the Atlanta Falcons and fiery peach recipe.
- 1 cup of flour
- 1 medium yellow Onion (chopped)
- 1 green pepper (chopped)
- 3-4 stalks celery (chopped)
- Bay leaf
- Worcestershire sauce
- A whole chicken (uncooked and chopped up)
- 1 lb of smoked andouille sausage (sliced)
- Cajun seasoning mix
- Green onions (chopped)
- Serve over white or brown rice
Creole Seasoning Ingredients (equal parts):
- Ground black pepper
- Garlic powder
- Chili powder
- The first order of business is making a dry roux. In an iron skillet or large pot cook the cup of flour over medium heat, stirring constantly until the flour resembles the color of peanut butter. Remove from heat and set aside.
- Fill a large pot with water (no measurement here…literally) and bring to a boil on the stove.
- Gradually whisk in the dry roux mixture to the boiling water. Bring the water/roux mixture to a boil again for at least 30 minutes.
- Toss the onion, pepper, celery, bay leaf and a few splashes of Worcestershire sauce into the pot. Bring a boil, reduce heat and simmer for 30-60 minutes.
- Next toss in the chicken (bones and all) and the sausage. Simmer for another 60 minutes or so.
- Give the gumbo a taste and add as much or as little of the Creole seasoning as your taste buds desire.
- At this point the gumbo is ready to eat. However, the longer you allow the gumbo to simmer or sit the more the flavors combine, enriching the dish. Therefore it is preferable to let the gumbo sit overnight and enjoy the following day.
- Serve over rice and topped with green onions.
Copyright © sports-glutton.com, 2010-2011. All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from sports-glutton.com is strictly prohibited.