Chicken, Okra, and Sausage Gumbo, Illustrated

Check the post from yesterday for the whole recipe for Chicken, Okra, and Sausage Gumbo.

2 Medium Onions, Chopped
1 Large Bell Pepper, Chopped
3 Ribs Celery Chopped

5 Cloves Garlic, Minced

½ Pound Okra, sliced

2 Bay Leaves
1 tsp. Black Pepper, ground
1 tsp. White Pepper, ground
1 tsp. Cayenne Pepper
½ tsp. Sage
1 tsp. Thyme

2 Quarts Chicken Stock (I had cooked the chicken and made the stock the night before.)

Meat from Chicken above, chopped

½ cup Flour, 1/2 cup Peanut Oil

In a large heavy pot, heat the oil and whisk in the flour over medium high heat.

…stirring constantly until it reaches a dark reddish-brown color (This was a little light. We wanted to have dinner before 9.)

Reduce heat, add the onions, green pepper, celery and garlic. Stir quickly. Continue to cook, stirring constantly until the vegetables are slightly browned.

Add the stock, seasonings, and sausage. Bring to a boil, then simmer for about 30 minutes. Add chicken. Simmer for 15 minutes, add Okra and simmer for another 15.

Make yourself a Sazerac. Savor while things simmer.

Add the chopped scallion tops and parsley, and simmer for 5 more minutes. Serve over rice (or potatoes) in large shallow bowls. Accompany with good beer and lots of hot, crispy french bread.

Super Fat Tuesday II Turbo

Odd that I haven’t posted this on the blog, I get asked for it so often.

In any case, it is based on a Chicken and Sausage Gumbo recipe by Mr. Chuck Taggart over at the the Gumbo Pages. Be sure and check out his excellent blog, Looka! while you are over there.

Here’s a good Fat Tuesday recipe for you, and if, like me, you’re in one of the states with the primary today, don’t forget to vote!

Chicken, Sausage and Okra Gumbo

Ingredients:

For Chicken Stock:

1 rib celery, roughly chopped
1 onion, roughly chopped
1 carrot, sliced
2 cloves garlic, smashed
1 sprig fresh thyme
1 bay leaf
8 whole black pepper corns
2 whole cloves
1 Chicken, Quartered

For Gumbo:

½ cup Peanut Oil
½ cup Flour
2 Medium Onions, Chopped
1 Large Bell Pepper, Chopped
3 Ribs Celery Chopped
5 Cloves Garlic, Minced
½ Pound Okra, sliced
2 Quarts Chicken Stock
2 Bay Leaves
1 tsp. Black Pepper, ground
1 tsp. White Pepper, ground
1 tsp. Cayenne Pepper
½ tsp. Sage
1 tsp. Thyme
Salt and Pepper
Meat from Chicken above, chopped
1 Pound Andouille Sausage, sliced
1 bunch scallions, tops only, sliced
½ cup fresh parsley chopped

Method:

Combine ingredients for chicken stock in a stock pot and cover with water. Bring to a simmer and reduce heat to a bare simmer. Continue cooking until chicken is cooked through. Remove chicken from pot. Strip meat from chicken bones, return bones, skin, cartilage, etc. to stock. Continue cooking as time allows. Strain stock and skim off fat. Add water or stock to bring volume to 2 quarts.

In a large heavy pot, heat the oil and whisk in the flour over medium high heat, stirring constantly until it reaches a dark reddish-brown color.

Reduce heat, add the onions, green pepper, celery and garlic. Stir quickly. Continue to cook, stirring constantly until the vegetables are slightly browned.

Add the stock, seasonings, and sausage. Bring to a boil, then simmer for about 30 minutes. Add chicken. Simmer for 15 minutes, add Okra and simmer for another 15.

Add the chopped scallion tops and parsley, and simmer for 5 minutes more minutes. Serve over rice (or potatoes) in large shallow bowls. Accompany with good beer and lots of hot, crispy french bread.

Serves 6