| Recipe Title: |
Chicken & Smoked Sausage Gumbo |
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Suggestion: Lava Cap Viognier or similar |
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| Ingredients: | 1 c. peanut oil or vegetable oil
1 c. all-purpose flour 1 lb Andouille sausage or other smoked pork sausage (sliced) 1 whole chicken 1 tbsp Zatarain’s Creole Seasoning ½ tsp Cayenne Pepper ½ tbsp Freshly ground black pepper 2 whole bay leaves 1 tsp fresh thyme leaves 1 tbsp fresh basil 1 medium carrot sliced into coins ¼ c. fresh minced garlic ¼ c. canned tomato paste 2 bell peppers (medium size) diced 4 celery stalks trimmed and diced 2 medium yellow onions diced 3 green onions chopped Gumbo File (optional)
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| Instructions: | Place chicken, 1 bay leaf, carrot, 2 celery
stalks, and 1 diced onion in large pot, cover with water and bring
to a boil. Once boiling, reduce heat to simmer. Simmer for 2
hours.
Carefully remove chicken to cutting board and let cool, strain chicken stock into another pot or container. Discard cooked vegetables. When chicken has cooled enough to handle, remove all meat and discard the bones. Season the meat thoroughly with the creole seasoning. Meanwhile, pan-fry the sausage until browned. Begin your roux as follows: Add flour and oil to original pot in which you cooked the chicken. Turn on heat to medium. Continuously stir with wooden spoon. After about 3 minutes reduce heat to medium-low. DO NOT STOP STIRRING! If black flakes appear, you have scorched your roux and you will need to try again. Keep stirring until roux is almost the color of milk chocolate, about 20-30 minutes. Just before your roux is done, throw in your remaining bell pepper, celery, onion, tomato paste, and garlic. Continue stirring until vegetables are limp. Add sausage, chicken stock, and remaining ingredients. Simmer on low for 1 hour. Remove bay leaves, add chicken meat and simmer another 30 minutes. Turn off heat and add green onion if desired. Ladle into deep bowls and serve immediately sprinkling a small amount of the gumbo file on top of each serving.
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