Chicken & Sausage Gumbo

Here is a work in progress on our favorite gumbo recipe.

Chicken Stock:

Mirepoix: 4 stalks of celery with root and leaves, 3-4 large carrots (a handful of small ones), 2-3 onions washed with skin on — all roughed chopped and sweated in olive oil until slightly carmelizied.

Some garlic (whole cloves or whatever) is appropriate for the chicken stock.

Also spice packets for chicken stock — bay leaves, marjoram , parsely, etc. (aromatics). Bouquet Garni is commonly used.

Chicken was roughly seasoned before roasting: salt, pepper, Joe’s, Tony’s.

Bring to boil — reduce to a nice simmer. After 1 hour remove chicken and let cool. Remove skin, reserve meat — put bones back into pot. Simmer for at least 5 more hours. Cool, strain.

Shrimp stock:

4Lb (?) Shrimp heads and shells.

Mirepoix as well — same as above.

Boil over night? (I did not see the prep on this)

No spices — although some crab boil would be good I bet.

Strain and cool.

Gumbo Base:

Roux:

4 cups Lard (2 lbs)
5 Cups flour
Trinity (1 part peppers, 1 part celery, 2 parts onions):
Dozen bell peppers
Two packages Celery
Two bags onions
5lb (?) Andouillie Sausage - sauteed in oil until nicely crispy brown - in batches
7lbs chopped frozen okra - sauteed over medium heat in oil about 15 minutes per batch
reserved chicken meat (from stock)
Tony C’s spices
Joe’s hot stuff
Tabasco

Make roux (dark red to blackened).

Add trinity and cook 10 minutes over medium heat

Add 4 cups shrimp stock

Added chicken stock until full bring to boil - reduce heat to a nice simmer

Add spices (salt should be added at the end) boil 6-12 hours adding other ingredients as the space allows.

Add the Andouille sausage first when space permits followed by the sauteed okra.

At the very end add the reserved chopped chicken meat - bring back to a simmer and turn off.

Season to taste.

5 comments November 10th, 2003