Breaking the Rules New Orleans Gumbo

At its heart, gumbo is nothing more than meat or seafood cooked in a stewing sauce. Traditionally, gumbo includes rice, almost as an unwritten rule. However; rules are never carved in stone. Right?

At lease some rules can be broken. No respecting Gumbo can exist without a deep, rich roux. That’s a gimme. You can put just about anything into a Gumbo, so long as the Holy Trinity of Onions, Bell Peppers and Celery are not overlooked.

Now that fall has finally arrived, beautiful stews, hearty suppers and bring-on-the-heat gumbos are some of my favorites.

New Orleans Chicken-Andouille Gumbo Over Roasted Potatoes
1 lb Andouille Sausage, coin cut
1 large Onion, coarsely chopped
1 Red Bell Pepper, coarsely chopped
1 cup Celery, thinly sliced
2 Garlic Cloves, minced
1/2 cup Peanut Oil
3/4 cup Flour
2 teaspoons Cajun Seasoning
1 Pinch Cayenne Pepper or to taste
48 oz Chicken Stock
2 lbs Chicken Breast, boneless, skinless

To Make Gumbo:
Gather and prepare the ingredients so that all you need do is add things in at the appropriate time.

Begin by coin cutting the sausage into rounds about 1/4-inch thick, then set aside. Next, coarsely chop the onion and bell pepper, then set aside.Thinly slice celery and set aside.
Finally, mince the garlic, then set aside.

Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.

Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).

Increase heat to medium. Stir in onion, peppers, celery and garlic garlic. Season well with Cajun Seasoning. If desired, add the cayenne red pepper. Cook, stirring constantly, 3 minutes.

Gradually stir in chicken broth; add chicken breasts and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.

While the Gumbo is cooking, make the roasted potatoes.

Roasted Potatoes:
3 lbs Potatoes, Red baby quartered
1 tablespon Peanut OIl
1 teaspoon Kosher Salt

To Roast the Potatoes:
Heat oven to 450 degrees.

Scrub potatoes, pat dry with paper towels. Cut potatoes into quarters and place in a large bowl. Toss the potatoes, peanut oil and kosher salt together to coat well.. Spread the potatoes in a single layer in a lightly greased 15-inch by 10-inch jelly-roll pan.

Bake in the heated oven for 40 to 45 minutes or until tender and browned, stirring twice.

1/2 cup Fresh Parsley, chopped
6 strips Bacon, crumbled
Hot Sauce, as desired

To Finish and Serve:
While everything is cooking, prepare the final touches. Tear or chop parsley. Place it in a small bowl and set aside.

Fry bacon until crisp. Drain on paper towels, then crumble into a small bowl and set aside.

When ready, place some of the Roasted Potatoes in individual bowls. Spoon gumbo over potatoes. Garnish at the table as desired with parsley, bacon and hot sauce.


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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