Friday, May 14, 2010

Chicken and Sausage Gumbo

(Makes 8 quarts)

2 cups (4 sticks) unsalted butter
2 cups canola oil
4 cups all-purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 yellow bell peppers, diced
2 medium yellow onions, diced
8 ribs celery, diced
6 cloves garlic, chopped
1 750 ml bottle of red wine
1 15 oz. can diced tomatoes
5 quarts chicken stock, heated
2 tablespoons Creole Seasoning
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 teaspoon chili powder
1 teaspoon ground thyme
2 bay leaves
2 tablespoons kosher salt
1 pound Andouille sausage, sliced
1 whole 4-pound chicken, roasted and deboned, cut into 1-inch pieces
1 pound okra, sliced

1. First you make a roux. Heat the butter and oil in a 12-quart stockpot until the butter melts. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 45 minutes to 1 hour.

2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Add the diced tomatoes and red wine and stir until blended. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.

3. Add the Andouille sausage and chicken and cook for approximately 30 minutes.

4. Add okra and cook for approximately 20 minutes

5. Taste, and adjust for seasoning.

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