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Old 12-17-2007, 12:10 PM   #1
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Help! chicken and smoked sausage gumbo

I've got a couple lbs of cooked chicken and another2-3 sliced
smoke sausage left over from a cater gig Friday. Thought I'd make
a simple and delicious gumbo for the poker boys tomorrow.

This is where you come in. This will be a big batch.
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Old 12-17-2007, 12:14 PM   #2
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Re: Help! chicken and smoked sausage gumbo

[quote="Captain Morgan"]I've got a couple lbs of cooked chicken and another2-3 sliced
smoke sausage left over from a cater gig Friday. Thought I'd make
a simple and delicious gumbo for the poker boys tomorrow.

This is where you come in. This will be a big batch.

Here:
Code:
*  1 cup oil
    * 1 cup flour
    * 2 large onions, chopped
    * 2 bell peppers, chopped
    * 4 ribs celery, chopped
    * 4 - 6 cloves garlic, minced
    * 4 quarts chicken stock
    * 2 bay leaves
    * 2 teaspoons Creole seasoning, or to taste
    * 1 teaspoon dried thyme leaves
    * Salt and freshly ground black pepper to taste
    * 1 large chicken (young hen preferred), cut into pieces
    * 2 pounds andouille or smoked sausage, cut into 1/2" pieces
    * 1 bunch scallions (green onions), tops only, chopped
    * 2/3 cup fresh chopped parsley
    * Filé powder to taste 



Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
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Old 12-17-2007, 12:17 PM   #3
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Sapo, where's the okra in that recipe???
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Old 12-17-2007, 12:25 PM   #4
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It doesn't have any.. some folks don't like it.. I eat it right off the bush.... Add some okra too Cap!!!
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Old 12-17-2007, 12:27 PM   #5
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thanks Sap, I can handle that....I've been watching some of the
many videos posted here on gumbo.

I may not be using the right term in gumbo...I don't want any
rice served with this, either mixed in (is that jambalaya)
or on the side or top.

also, I was thinking some sort of tomato would add flavor...does
that make it not gumbo? Is there a recipe with tomato sauce in it,
or is there a reason that's not added in your recipe.
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Old 12-17-2007, 12:45 PM   #6
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Quote:
Originally Posted by Captain Morgan
thanks Sap, I can handle that....I've been watching some of the
many videos posted here on gumbo.

I may not be using the right term in gumbo...I don't want any
rice served with this, either mixed in (is that jambalaya)
or on the side or top.

also, I was thinking some sort of tomato would add flavor...does
that make it not gumbo? Is there a recipe with tomato sauce in it,
or is there a reason that's not added in your recipe.
Jim I missed it didn't have tomato either.........I put tomato in mine too.

I think gumbo can be made however you like with whatever you like. But here is a definition of it anyways..

http://www.google.com/search?hl=en&defl ... n&ct=title

The key to a good gumbo in my opinion is the roux, make that right and you can add whatever you want. Mix 1 cup of oil and 1 cup of flour, over med low heat start cooking, stirring constantly, DON'T STOP. This will take 30-45 minutes to do right. It should have a nutty aroma and look like peanut butter.
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Old 12-17-2007, 01:00 PM   #7
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here's more info

Another division in types of gumbo is between Creole and Cajun styles. Creole gumbos generally use a lighter (but still medium-brown) roux and may include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes.

A Dark Roux used in a Cajun gumbo and sometimes in a Creole gumbo is cooked until extremely dark. Butter will burn if used to make this type of roux, so lard or oil are the fats of choice. If the roux is to be used with okra, a lighter color may be desired, as the flavor of a dark roux is quite overpowering. Most Creole gumbos do not use as dark a roux as the Cajuns, but a medium reddish-brown type roux; the word roux comes from the french word "rouge", meaning "red." The "holy trinity" of onion, celery, and bell pepper will often be cooked in the hot roux itself before the stock is added.
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Old 12-17-2007, 01:01 PM   #8
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Quote:
Originally Posted by Captain Morgan
here's more info

Another division in types of gumbo is between Creole and Cajun styles. Creole gumbos generally use a lighter (but still medium-brown) roux and may include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes.

A Dark Roux used in a Cajun gumbo and sometimes in a Creole gumbo is cooked until extremely dark. Butter will burn if used to make this type of roux, so lard or oil are the fats of choice. If the roux is to be used with okra, a lighter color may be desired, as the flavor of a dark roux is quite overpowering. Most Creole gumbos do not use as dark a roux as the Cajuns, but a medium reddish-brown type roux; the word roux comes from the french word "rouge", meaning "red." The "holy trinity" of onion, celery, and bell pepper will often be cooked in the hot roux itself before the stock is added.
Great info Jim!!!
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Old 12-17-2007, 01:10 PM   #9
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still not sure what the difference is between gumbo and jambalaya.
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Old 12-17-2007, 01:17 PM   #10
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Quote:
Originally Posted by Captain Morgan
still not sure what the difference is between gumbo and jambalaya.
Gumbo Definition

Jambalaya Definition
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