Tuesday, August 1, 2017

Weeknight Chicken and Sausage Gumbo

Gumbo is perhaps the dish that most represents Louisiana and its Creole-Cajun heritage.  A fine gift to American cooking. 

An authentic gumbo takes time.  A lot of time to prepare.  Depending on the cook's preference a pot of gumbo can include a variety of ingredients from crawfish, sausage (especially andouille), oysters, duck, pork shoulder, poultry, tomatoes. The list goes on and on.

During the week there is no time to make an authentic gumbo happen but, here is a respectable version of gumbo you can make happen in under an hour, and everyone will be happy.

Weeknight Chicken and Sausage Gumbo
Serves 4
Adapted from Sara Moulton

1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1lb. chicken breast tenders, cut into 1-inch thick pieces
8-ounces fully cooked smoked sausage (Andouille or any other smoked sausage), sliced
3-4 Tablespoons Creole Seasoning
4 cups chicken stock
1-10 ounce frozen cut okra
Kosher salt and Freshly ground black pepper

Cooked white rice as an accompaniment

To make the roux, heat the vegetable oil in a Dutch oven over medium heat.  Add flour and cook, whisking occasionally, for 10 minutes, or until it is golden brown, and smells like popcorn.

While the roux is cooking, chop the red and green bell pepper, celery, and onion and place them in a bowl.  Press the garlic into the mixture.  Add the chopped vegetables to the roux and cook, stirring occasionally, for 10 minutes.  The roux will clump o the vegetables, but it will disappear into the sauce once the chicken stock is added.

Add the Creole Seasoning to the roux mixture and cook, stirring about a minute.  Gradually stir in the chicken stock and 1/2 cup water, whisking until smooth; bring the mixture to a simmer.

Add the chicken to the sauce and cook for about 5 minutes.  Add the sausage and okra and cook until heated through.  Add salt and pepper to taste and serve over rice.




Michelle said...

This is a great option for busy times. Thanks, Velva!

We Are Not Martha said...

Yum! I love the idea of a super quick and tasty gumbo :)


That Girl said...

I love a good gumbo

Angie Schneider said...

I have never had a gumbo, and this quick version sounds and looks really tasty and comforting!

Kelsie | the itsy-bitsy kitchen said...

I've never made gumbo but I'm all about dinners that don't take too long to prepare. This sounds great!

Big Dude said...

Hard to beat a good bowl of gumbo

Kitchen Riffs said...

Love gumbo! Don't make it that often because of the amount of time it takes. So yours is really interesting to me -- quicker means I can have it much more often! Thanks!

Cheri Savory Spoon said...

Wow! what a great quick and easy meal with so much flavor, looks delicious!

Abbe@This is How I Cook said...

There is never a bad day for gumbo!

David said...

Velva, I've only had gumbo a few times. We knew a couple who lived near New Orleans and we went down and stayed with them 3 times for Mardi Gras. She was a true Cajun chef but since I can't handle bell peppers, she concocted a spicy (I like the heat) version of gumbo just for me. it was terrific! My better half would be very happy with your version... Take Care, Big Daddy Dave

Marcelle @ A Little Fish in the Kitchen said...

I love gumbo, Velva and I haven't made it in forever!! I'll definitely be trying your quick version! Look super good! :)

Tanna said...

Gumbo is one of my "comfort foods". Thank you for this speedy version!! Sometimes you need comfort QUICKLY! ;) blessings ~ tanna

grace said...

definitely respectable! this is some first class comfort food. :)

SavoringTime in the Kitchen said...

This sounds delicious, Velva! Would you believe I've never made gumbo. I'm sure not shocking for a northern gal :) Your simple version would be the way to go for me!

Heather (Delicious Not Gorgeous) said...

i'm ashamed to admit that i've only had gumbo from disneyland (which was thick and gloopy and too salty). this looks lighter and healthier and, well, ridiculously more delicious than that ho-hum theme park version.

Inger @ Art of Natural Living said...

This looks great Velva--I love gumbo and this recipe looks much more practical than the one I've used! Mine requires pre-making a giant batch of sofrito and consequently hasn't been made in years. I'll have to try this!

Rambling Tart said...

Would you believe I've never made gumbo before, Velva? :-) This looks delicious!!

All That I'm Eating said...

This sounds delicious, and really easy too, perfect for some weeknight cooking.

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