What a fabulous whirlwind Thanksgiving weekend was!
Between Wednesday and Saturday we made time to enjoy Thanksgiving with my family (especially enjoying the time we had with all four of our kiddos & the son-in-love) and the in-laws in Tennessee, then finally attending my mother’s family 40th annual family reunion just south of Birmingham. It was so much fun, but I have to be honest with you I am totally over rich, heavy foods, casseroles and desserts, and I am most definitely over turkey!
Looking for something different yet tasty, I looked back over my notes from a cooking class I took part in at the New Orleans School of Cooking a couple of weeks ago and decided a pot of chicken and sausage gumbo was just what we needed to break the monotony of the holiday.
This version of gumbo I learned to make in class is the traditional French, before the Italians and Haitians added their touches to southern Louisiana cuisine, so it does not have tomatoes or okra. I won’t give you the full cooking lesson, but you use an old-fashioned dark roux for the base which is the traditional French way!
1/4 cup lard or 1/2 cup bacon grease (strained)
1/2 cup flour
1 pound chicken, cut up and deboned
1 pound Andouille sausage, sliced
2 cups onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1 TBSP Garlic, minced
6 cups chicken stock
1 cup green onion, slivered
Tony Chachere’s to taste (I prefer the unsalted version)
ASSEMBLING THE GUMBO:
Season (salt & pepper) and brown the chicken in 1/4 cup of the lard or bacon grease over medium high heat in a large pot. Add sausage to pot and sauté with the chicken.
In a skillet make a roux using equal parts of lard or bacon grease (must be strained & without particles) and flour to desired color. Heat the grease to medium-high prior to adding the flour to aid in an easier breakdown. Whisk continually and strive for a dark roux.
You must pay attention to this step because a scorched roux smells horrendous and you’ll have to begin again. Reduce heat and add your onions, celery, and bell pepper (also known as the Trinity of French cooking) to the roux. Add the garlic to the mixture and stir continuously. After vegetables reach desired tenderness, add to pot with the chicken and sausage, continuing to stir frequently with a strong wooden spoon. Gradually stir in chicken stock and bring to a boil. Reduce heat and simmer to cook for an hour or more. Season the gumbo with the Tony Chachere’s to your taste.
About 10 minutes prior to serving, add green onions. Serve gumbo over rice or French bread if you choose.
We LOVED this gumbo and it’s even better heated up a second day after the flavors have had more time to mesh.
What is something you like to serve to break up the rich foods served over the holidays?