October 12th is National Gumbo Day!

October 12th is National Gumbo Day!  With cooler weather approaching, it's the perfect time to cook a pot of gumbo especially with Zatarain's Andouille Smoked Sausage as an ingredient!

My good friends at Zatarain's recently sent me samples of their Cajun and Andouille Smoked Sausage to use in recipes and share with all of you.  

With this blog post, I'm sharing their official 2020 National Gumbo Day recipe!  Look for their Andouille Smoked Sausage at your favorite grocery store.

Serves: 8-10  

Stock:
4 - 4 1/2 pound chicken, rinsed
20 cups water
1 onion, halved
2 ribs of celery, coarsely chopped
8 garlic cloves
2 bay leaves

Gumbo:

1 cup oil
1 ½ cups flour
2 cups onions, diced
1 ½ cups celery
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
8 garlic cloves, minced
2 t. sea salt
1 t. black pepper
½ t. cayenne pepper
2 bay leaves
1 10-ounce can fire roasted tomatoes, drained
14 ounce package Zatarain’s Andouille Smoked Sausage, sliced
1 cup green onions, chopped
½ cup parsley, chopped

Steamed white rice and Zatarain’s Pure Ground Gumbo File for serving (optional)

PREPARATION:

Stock:  

Place chicken, water, onion, celery, garlic and bay leaves in a large stock pot. Bring to a boil and reduce to a simmer until the chicken is tender, about 1 ½ hours. Remove chicken and reserve 2 quarts of stock. Debone chicken and cut into bite size pieces. Set aside. 

Gumbo:

Heat oil over medium-high heat in 2-gallon pot. Whisk in the flour until well combined. Cook, while stirring with a wooden spoon, until the roux is light brown, about 10 minutes. Reduce the heat to medium-low and continue to cook, stirring often, until the roux deepens to a deep brown color with a nutty aroma, 35-50 minutes.

Add the onions, celery and bell peppers and stir until the vegetables begin to soften 5-8 minutes.

Add the garlic, salt, black pepper and cayenne pepper and stir to combine. 

Add the 2 quarts of reserved chicken stock, 1 cup at a time, while stirring.  Add the bay leaves and tomatoes and bring to a boil. Reduce to a simmer and cook until the vegetables have wilted and the gumbo has thickened, about 30 minutes. 

Add the sausage and return to a simmer.  Add the chicken and cook until heated through, about 10 minutes. 

Stir in the green onions and parsley and serve gumbo over steamed white rice with a dash of Zatarain’s file powder, if desired.

Serve with toasted French Bread to get every drop of that flavorful gumbo!

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