Sunday, December 28, 2008

New Years Day Gumbo

I told Leah I was starting a new tradition by cooking chicken and sausage gumbo on New Year's Day. She asked for my recipe so I searched online to find one that was close to mine. Honestly, I am Cajun so I just throw things in the pot until it looks right. I do not measure. I pour the spices in my hand until it looks right. The only thing I do know is the ingredient list, and the amount of meat I use is a pound of sausage, and a pound of chicken. I found this recipe on about.com and edited it until it was closer to my recipe. I do not use chicken parts I use a pound of Chicken breast because I do not like having to pick out the bones.

Gumbo Ya Ya Recipe (Edited by me!)

Ingredients:

* 5 to 6 pounds chicken parts or 1 lb. of chicken breast
* salt
* cayenne pepper
* garlic powder
* 2 1/2 cups flour
* 1 cup vegetable oil
* 2 cups onions, coarsely chopped
* 1 1/2 cups celery, coarsely chopped
* 2 cups green pepper, coarsely chopped
* 6 cups chicken broth
* 1 1/2 teaspoons fresh garlic, minced
* 1 pound andouille sausage finely diced, or another smoked sausage such as Kielbasa
* 4 cups hot cooked rice (you may need more rice, we always do)
* 1 can Trappey's okra and tomato (blended in a blender until liquid)
* Tony Chachere's Roux Mix http://www.cajunspice.com/marinades/ (so you can cheat and darken your roux if ain't dark enough LOL)

Preparation:
Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken, or cube your chicken breasts into small pieces. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and set remaining flour aside for the roux.

In a large skillet, brown chicken in very hot oil, remove chicken from the oil and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown bits remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and whisk constantly over medium heat until the roux becomes dark brown. Be sure to stir constantly and do not let this mixture burn. It will probably take from 15 to 25 minutes. Remove from heat; add onions, celery and green bell pepper. Continue to cook, stirring constantly, until vegetables are tender.

Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, okra blend, sausage and chicken. Add roux mix only if you need to darken or thicken your gumbo. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.

Adjust seasonings and serve in bowls over the rice.
Serves 10.

If you cook it let me know how you like it!
Happy New Year, and Laissez bon temps rouler !
Hugs,
Heather

1 comment:

Leah. said...

Looks yummy!
Writing it down now!