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Glycemic Index Forum / Sugar Busters Forum _ Recipes _ Chicken And Sausage Gumbo

Posted by: davew Jan 9 2004, 07:27 PM

When I make this, I take three days. It's a lot of effort, but always worth it.

Day 1:
I cook 1 1/2 lbs of bacon, to get the fat.
Stew the chickens, save the stock, pick the chickens.

Day 2:
Make the Gumbo, skim all solids, refigerate to let fat rise and harden.

Day 3: Return the solids, reheat to distribute all the fat removed with the solids, freeze or serve.

Chicken and Sausage Gumbo
Classic Cajun Style

Stewed Chicken and Stock:

2 Chickens
1 Onion
3 Carrots
2 Bay Leaves
2 Stalks Celery
Peppercorns, Thyme, Salt, Pepper

Cut up chicken, stew in water with an onion that has been quartered, with about 20 peppercorns, and carrots and celery, cut into large pieces. Add spices. Simmer for about 1 hour.

Strain stock, pick off the chicken when cooled. Cut into bite sized pieces.


1 Cup Bacon Fat (add lard as needed)
1 Cup Flour
1 Large Onion, chopped, about 2 cups
3 Stalks Celery, chopped, about 1 cup
? Green Pepper, chopped
3 Cloves Garlic
3 Habanero Peppers, diced ? Use gloves to clean and chop these. Reserve ? pepper, diced.

Cook Oil and Flour in microwave on high for about 8 minutes in large heat proof bowl, stirring frequently. Flour should be very brown. Transfer to heavy pan, continue cooking. Turn down heat if it smokes, stirring constantly, until the flour is the color of chestnuts. Add all vegetables except reserved habanaros, cook until limp.


2/3 Pound Andouille Sausage (Pepperoni as a substitute)
Salt, Pepper, Tobasco, Cayenne Pepper
Chicken and stock (above)
1 Package (or 2 boxes) okra, sliced and fried in bacon fat or lard
Shrimp, peeled ? ? lb per person is very generous with the chicken and sausage

Add stock, okra, and sausage to the roux, simmer for 1/2 hour. Add chicken return to the boil, and remove from heat. Remove anything that floats with slotted spoon, reserve. Chill Soup, skim fat off top after it solidifies. Return to heat, add skimmed solids and reserved habanero. Correct the seasoning. Bring just to simmer. I usually freeze it at this point, using only as much as I need at a time.

When ready to serve, add shrimp, cook for 3 minutes. I serve about 6 large shrimp per person. Only add as much shrimp as you will eat at one time. It is better if not cooked too long.

Serve over rice.

Better after being frozen or 24 hours in refrigerator.

Posted by: Kate Jan 9 2004, 09:54 PM

Ah Dave, I just knew you'd have a recipe for the the real thing biggrin.gif Cooking for 1 definitely has it's drawbacks, my shortcuts have gotten shorter and shorter. I need to have a party to serve your master gumbo! Wanna mail some next time?

Posted by: Lolly Jan 10 2004, 01:14 PM

I am going to try this recipe for my family. I hadnt heard of Gumbo before! What are habanaros?

Love lolly

Posted by: davew Jan 10 2004, 06:05 PM

Habaneros are the hottest peppers grown. They also go by the name Scotch Bonnet. They are orange, about 1 inch long. I should have added "to taste" on these. An alternative isTabasco sauce, to taste. Lolly, I've found that most people in in the UK aren't very used to spicy hot food. If this is the case with you, I'd reduce the amount of hot peppers used, the recipe as written will definitely warm your mouth. Especially with reserving some of the hot peppers until after the fat is skimmed off.



Posted by: kodakstapler Jan 10 2004, 11:02 PM

Not used to is an understatement! No offense Lolly, but when I went there I about died from lack of spice. smile.gif

Posted by: Lolly Jan 10 2004, 11:29 PM

No offense taken - I personally find table pepper quite hot! LOL

My boyfreind loves hot food though. If he cooks I have to tell him to go easy on the spices as they blow my brains out. My seven year old loves curries - she could eat them much hotter than me.

Love lolly

Posted by: kodakstapler Jan 11 2004, 02:17 AM

Whoa. I can't even taste pepper. smile.gif

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