Betsy's Gumbo
1 lb Chicken Breasts, diced
1 lb andouille sausage, diced
5 slices bacon, diced
Poultry seasoning
Salt and pepper
2 TB butter
1 green, 1 red bell pepper, seeded and diced
1 medium onion, diced
2 bay leaves
1 TB cayenne Louisiana Hot Sauce
2 TB flour
1/2 qt chicken stock
2 cups chopped okra
3 tsp minced garlic
1 medium tomato, pureed
1 medium tomato, diced
3 TB fresh thyme leaves
4 scallions, chopped on an angle
4 cups cooked white rice
Remove sausage and chicken and place in a bowl. Return pot to heat and add butter. Add flour, one TB at a time, and cook with butter slowly, stirring constantly, until mixture turns a golden-brown color. If it gets too thick while cooking and you're afraid it's going to burn, add a little bit of the chicken stock. The goal is to make a nice light brown roux (gravy).
When the roux looks right, add the peppers, onion and bay, and season with salt and pepper. Stir veggies in the roux until they are cooked and soft enough for you. Then slowly add the rest of the chicken stock while stirring. Cook together and bring the liquid up to a boil.
Add okra, chicken and sausage back into mixture, then stir in the tomatoes and half of the fresh thyme. Bring the liquid back up to a boil, and then reduce to simmer. As it's simmering nicely, add 3/4 of the bacon back to the pot, and add the garlic. Let it all simmer together for about 5 minutes and let the flavors get all friendly.
Adjust seasonings as needed (but you probably won't need to).
Serve Gumbo in a soup bowl with a scoop of white rice on top. Garnish with scallions, fresh thyme and crumbled bacon.
This might make you *sweat* a little, so adjust the hot sauce and spices if needed.
ENJOY!
.
1 lb Chicken Breasts, diced1 lb andouille sausage, diced
5 slices bacon, diced
Poultry seasoning
Salt and pepper
2 TB butter
1 green, 1 red bell pepper, seeded and diced
1 medium onion, diced
2 bay leaves
1 TB cayenne Louisiana Hot Sauce
2 TB flour
1/2 qt chicken stock
2 cups chopped okra
3 tsp minced garlic
1 medium tomato, pureed
1 medium tomato, diced
3 TB fresh thyme leaves
4 scallions, chopped on an angle
4 cups cooked white rice
Pre heat a soup pot and render fat from bacon. Remove bacon when crispy and set aside. Remove about 1/2 of the grease, just so it coats the bottom of the pot. Season diced chicken with salt and pepper and poultry seasoning. Add chicken to the pot and stir until browned on all sides. Add sausage and cook, stirring, until sausage is cooked to desired done-ness.
Remove sausage and chicken and place in a bowl. Return pot to heat and add butter. Add flour, one TB at a time, and cook with butter slowly, stirring constantly, until mixture turns a golden-brown color. If it gets too thick while cooking and you're afraid it's going to burn, add a little bit of the chicken stock. The goal is to make a nice light brown roux (gravy).
When the roux looks right, add the peppers, onion and bay, and season with salt and pepper. Stir veggies in the roux until they are cooked and soft enough for you. Then slowly add the rest of the chicken stock while stirring. Cook together and bring the liquid up to a boil.
Add okra, chicken and sausage back into mixture, then stir in the tomatoes and half of the fresh thyme. Bring the liquid back up to a boil, and then reduce to simmer. As it's simmering nicely, add 3/4 of the bacon back to the pot, and add the garlic. Let it all simmer together for about 5 minutes and let the flavors get all friendly.
Adjust seasonings as needed (but you probably won't need to).
Serve Gumbo in a soup bowl with a scoop of white rice on top. Garnish with scallions, fresh thyme and crumbled bacon.
This might make you *sweat* a little, so adjust the hot sauce and spices if needed.
ENJOY!
.
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