Along with the majority of the country, we've been in the deep freeze this week. It's always time for gumbo at Chez Lolly. I debated briefly on what type to make, but chicken and smoked sausage won this time!
And remember.......first you make a roux.
And also remember, once you begin the roux, you don't leave the stove. You don't go answer the phone, you don't check emails or texts, you don't do anything but stir that roux!
1 yellow onion, chopped
1 large green bell pepper, chopped
4 ribs celery, chopped (include some leaves if possible!)
1 stick butter
1/2 cup flour
8 cups chicken stock
3 chicken breasts, cooked, chopped
1 - 1 1/2 lbs. smoked sausage, sliced and browned (I use Conecuh brand)
2 bay leaves
2 t. chopped garlic
1 T. chopped parsley
1 T. Cajun or Creole seasoning
a few shakes of your favorite hot sauce
additional salt if needed****
Prepare vegetables and set aside. Add chicken stock to a large Dutch oven and set heat to medium. You just want it to begin to get hot.
In a cast iron skillet, melt butter and add flour over medium-high heat. Lower heat when butter has melted, and begin to stir. You need to continuously stir the roux until it reaches a milk chocolate color. This can take as long as 30 - 35 minutes.
Add the vegetables all at once and stir to stop the roux from cooking and to allow the vegetables to begin to soften. Continue stirring for a few minutes. Add vegetables to the chicken stock.
Add chicken and browned sausage to the chicken stock and vegetables. Increase heat to bring mixture to a boil.
Add seasonings and lower heat to a simmer.
Let gumbo cook for several hours, stirring occasionally. Remove bay leaves before serving.
**** with the seasoning and the smoked sausage, you may not need additional salt
Serve over cooked white rice with French bread on the side. Top with thinly sliced green onions if desired.