9/9/2019 – Mary made this gumbo somewhat following the recipe here. The New Orleans, Chopped Champion, chef there has a great intro about what does and does not go into New Orleans gumbo. This dish was very good and worth making again–although we have several very good chicken and sausage gumbo recipes.
½ cup canola oil
10 drum sticks
2 tablespoon + 1 teaspoon creole seasoning
½ cup all-purpose flour
1 bell pepper
1 stalk celery
5 garlic cloves
1 bay leaf
1 teaspoon cayenne
12 cups unsalted chicken stock
24 oz. sausage – The first time we used what we had; green onion smoked from Bergerons, and Black Pepper from Conecuh.
5 sprigs of thyme
1 tablespoon Worcestershire sauce
salt and fresh ground black pepper
- In the blue enameled cast iron dutch oven, over medium high flame, heat oil. Once the oil is hot, add seasoned chicken and fry in batches about 3 minutes rotating to fry evenly. Once the chicken is browned, remove it to rest while making the roux.
- If the oil has reduced add remaining ¼ cup of oil; bring oil to a smoke point, you will see a faint white smoke coming off oil–a thicker smoke will burn the flour. Remove from heat and let cool for 3 minutes. Add flour and whisk, if roux is browning to fast remove from heat while stirring. Return to medium-low heat until a dark chocolate brown colored roux is achieved.
- To the dark chocolate brown roux add onion, bell pepper, and celery, stirring for 2-3 minutes, add garlic, bay leaf and cayenne. Turn heat up to medium-high, add stock in thirds. Then add chicken, sausage,
thyme, and Worcestershire. Bring to a boil, reduce heat and simmer for one hour uncovered; skim any fat that rises to the top.
- Taste gumbo and add salt and pepper to taste.
- Serve hot with rice.