Chicken and sausage gumbo
Instructions:
- Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added to this everyday dish for a special Sunday or holiday version.
- One 5-lb (2.25 kg) stewing hen;
- 1 lb (500 g) smoked sausage or andouille;
- 1 c (240 ml) oil;
- 11⁄2 c (340 g) flour;
- 2 c (450 g) diced onions;
- 2 c (450 g) diced celery;
- 1 c (225 g) diced bell peppers;
- 1⁄4 c (57 g) minced garlic;
- 3 qt (2.8 l) chicken stock;
- 24 button mushrooms;
- 2 c (450 g) sliced green onions;
- 1 bay leaf;
- Sprig of thyme;
- 1 tbsp (14 g) chopped basil;
- Salt;
- Cracked black pepper;
- Louisiana hot sauce;
- 1⁄2 c (113 g) chopped parsley;
- Cooked white rice.
- Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. Cut smoked sausage or andouille into 1⁄4-inch slices and set aside. In a two-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Stir in onions, celery, bell peppers, and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture and sauté approximately 15 minutes. Add chicken stock one ladleful at a time, stirring constantly. Bring to a rolling boil, reduce to a simmer, and cook approximately 1 hour. Skim any fat or oil that rises to top of pot. Stir in mushrooms, green onions, bay leaf, thyme, and basil. Season to taste using salt, pepper, and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over hot white rice.
- Note: You may wish to boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken, and use meat and stock in gumbo. Of course, this Chicken and Sausage Gumbo is great accompanied by a cold beer, but there are also a number of wine possibilities. The New World Chardonnay from the oyster course could be continued here but the gumbo lends itself to a number of wine opportunities (as long as the gumbo is not too spicy).
- The rich and smoky flavors of the gumbo could be matched by similarity or contrast with Riesling, Gewu¨ rztraminer, Pinot Grigio, Sauvignon Blanc, Chardonnay, and Pinot Noir.