Archive for gumbo
There’s nothing better on a chilly, rainy day in fall than to enjoy a rich, hearty soup or stew, let alone enjoying three different varieties. Tuesday turned out to be the perfect day for our Warm Up with Soups and Stews Class with Chef Yvonne.
Everyone enjoyed taste-testing Chicken and Smoked Sausage Gumbo with Baked Rice, Shrimp and Crab Imperial Stew, and Potato and Leek Soup. In honor of the unofficial taste test tally, we’re including the recipe below for the taste winner!
Chicken and Smoked Sausage Gumbo
- 2 lbs. boneless chicken (bite size pieces)
- 1 c. finely chopped onions
- 1 c. finely chopped green peppers
- ¾ c. finely chopped celery
- 1 ¼ c. all-purpose flour
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. ground red peppers
- Vegetable oil for frying
- 7 c. chicken stock
- 1 lb. Andouille smoked sausage or smoked kielbasa (bite size pieces)
- 1 tsp. minced garlic
Rub a generous amount of garlic powder, red pepper, and salt on chicken and let stand for 30 minutes.
Combine flour, salt, pepper, and garlic powder in a plastic bag. Add chicken and coat. Reserve remaining flour. In a large skillet, heat 1 ½ inches of oil until very hot. Fry chicken until browned and meat is done. Drain on paper towels. Remove all but ½ c. of oil, leaving the scraps in bottom.
Place pan over high heat. Using a metal whisk, stir in reserved flour (½ cup). Cook, whisking constantly until roux is a dark red brown to black, but be careful not to burn. Remove from heat and add vegetables, stirring until roux stops getting darker. Return pan to low heat and cook until vegetables are soft.
Meanwhile, place stock in 5 ½ quart pot and brink to a boil. Add roux by spoonfuls to boiling stock, stirring until dissolved. Reduce heat, add sausage and minced garlic. Simmer 45 minutes uncovered. Add the chicken and salt and pepper to taste. Let simmer for 15 minutes.
We, at Mary Sherwood Lake Living, hope you enjoy the fall and winter months savoring a big pot of warm soup. As quoted by Ludwig van Beethoven, “Only the true in heart can make a good soup.” Give it a try!
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