True Cajun Chicken & Sausage Gumbo

Aloha all!

 Well here it is my first blog of 2015 and I am trying my damnedest to keep my resolution to our readers! I had to think hard about to blog about, but today (1/13/15) I awoke to about 3 inches of wet heavy snow and the yard was beautiful and I began plotting and planning for that Calvin & Hobbs Snowman for the front yard. That was before I saw some of the damage from this storm and the snow was too wet to really make a good snowman.

So after shoveling the wet stuff from the steps 3 times, I changed gears and decided that this day needed a large pot of Chicken and Sausage Gumbo. The recipe below is courtesy of Tim Richard (a true Cajun), so if you every meet him, say thanx! Although this may seem like a difficult winter dish to make, but it is very simple. The key to making gumbo is to begin with a very thick and golden brown roux as the base.

Making a good roux is not hard to make as long as you don’t let it become scorched or burnt. To start pour 1 cup of oil into a cast iron Dutch oven. Mix in 1 cup flour into the oil and stir the mixture and remove all lumps. Keep the heat at medium and keep stirring! The mixture will become more golden brown as it cooks and this is what you want. The entire process will take approximately 20-30 minutes to get the deep golden brown color for the gumbo. If you find black specks, you need to start over again as the roux has been burned and will impart that flavor to the remainder of the ingredients.

As the roux is chugging along, chop onion, celery and peppers into bite size pieces. When the roux is completed mix the chopped veggies into the roux and stir (again), keeping the heat on medium. Add chicken broth and stir to keep mix from burning. When everything is well mixed, add chicken and sausage to pot and stir mixture well.

Now add wine and seasoning to mix and if needed more chicken broth to pot till the mixture resembles a thick – I mean thick- soup. Put heat on low and cover with a tight fitting lid and let cook, stirring occasionally. I used the Moo Moo rub for the seasoning which was added to the pot to simmer and meld with the veggies and meat!

After simmering several hours I serve the gumbo over a mix of Jasmine and Forbidden Rice and this is a great hot meal for the family to enjoy on a cold winter evening!

True Cajun Chicken & Sausage Gumbo

Roux:

1 c. oil (sunflower or olive)

1 c. flour

Directions:

Heat oil and add flour in a cast iron Dutch oven. Stir mixture to remove lumps and prevent burning until mixture is a deep golden brown.

Gumbo mix:

1 lg. onion

4 stalks celery

1 ½ bell peppers

1 jalapeno

1-2 c. chicken broth

1 c. dry white wine

½ lb okra (optional)

2 tbsp. Moo Moo Rub

Directions:

Chop all veggies into bite size pieces and stir into roux mix to coat well. Add chicken broth to mix and stir. Add more broth if needed along with wine. Add seasonings and stir. Cover and simmer pot on low for at least 2 hrs.

Serve gumbo over rice mixture and enjoy with a salad and fresh bread!

My mahalos and love to Tim Richard who taught me the art of Cajun Cooking!