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> Chicken And Sausage Gumbo, with shrimp
post Jan 9 2004, 07:27 PM
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From: Spokane, WA
Member No.: 90

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.
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post Jan 10 2004, 11:02 PM
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Joined: 8-September 03
From: Baton Rouge, LA
Member No.: 1,669

Not used to is an understatement! No offense Lolly, but when I went there I about died from lack of spice. (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif)
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