Big Browns
01-21-12, 04:18 PM
In light of my recent surgery, I'm limited to a "soft diet" and for the last few days, I haven't eaten good at all....Well today that will change!
I had everything I needed for some Chicken and Sausage Gumbo...and today was as good as any, so here goes.
You will need:
Large Dutch Oven
1 green pepper
1 sweet onion
3-4 stalks of celery
1 cup canola oil
1 cup all pourpose flour
1 pack andouille sausage
1 pack chicken breast
1 (32oz) box of chicken broth
2 bay leaves
salt/pepper
File Powder
blackened seasoning
olive oil
1st: Dice you onions, celery and green pepper...set aside
http://i178.photobucket.com/albums/w277/Organico23/DSCN0250.jpg
2nd: Slice up your andouille and brown in a little olive oil in the dutch oven for 8-10 minutes on med-hi... then set aside on plate with paper towels
http://i178.photobucket.com/albums/w277/Organico23/DSCN0252-1.jpg
3rd: Rinse off you chicken breast and sprinkle both sides with blackened seasoning and then brown in the DO for 8-10 minutes...then set aside on a plate with paper towels
http://i178.photobucket.com/albums/w277/Organico23/DSCN0253.jpg
4th: Now we make the Roux.... you will have a good marriage of flavors in the DU from the sausage, chicken, seasoning and olive oil...
Add the canola oil and once it heats up, about a minute, add the flour slowly, all while stirring continuously....
http://i178.photobucket.com/albums/w277/Organico23/DSCN0255.jpg
If it's too pasty, add a little more oil, if it's too runny, add some more flour. It should be a like a runny milkshake...
Continue stirring continuously for the next 15-20 minutes until your roux has the color of caramel. You have to keep stirring it, if you walk away from it, you will ruin it pretty quickly! The higher the temp, the quicker it will burn.
When it's done, it will look like this...
http://i178.photobucket.com/albums/w277/Organico23/DSCN0261.jpg
5th: Next step is to add the pepper, celery on onion to the Roux.
Cook until soft 2-3 minutes
http://i178.photobucket.com/albums/w277/Organico23/DSCN0263.jpg
6th: Now add your chicken broth, sausage and chicken...You will have to add some water her to get every thing covered.
http://i178.photobucket.com/albums/w277/Organico23/DSCN0264.jpg
http://i178.photobucket.com/albums/w277/Organico23/DSCN0265.jpg
7th: Now add your salt and pepper, gumbo file powder and 2 bay leaves...
http://i178.photobucket.com/albums/w277/Organico23/DSCN0266.jpg
http://i178.photobucket.com/albums/w277/Organico23/DSCN0267.jpg
Now turn the heat down to low and sit back and relax with your favorite beverage or pull a smoke from your pipe:cheers:
Final pics to come in a few hours:D
I had everything I needed for some Chicken and Sausage Gumbo...and today was as good as any, so here goes.
You will need:
Large Dutch Oven
1 green pepper
1 sweet onion
3-4 stalks of celery
1 cup canola oil
1 cup all pourpose flour
1 pack andouille sausage
1 pack chicken breast
1 (32oz) box of chicken broth
2 bay leaves
salt/pepper
File Powder
blackened seasoning
olive oil
1st: Dice you onions, celery and green pepper...set aside
http://i178.photobucket.com/albums/w277/Organico23/DSCN0250.jpg
2nd: Slice up your andouille and brown in a little olive oil in the dutch oven for 8-10 minutes on med-hi... then set aside on plate with paper towels
http://i178.photobucket.com/albums/w277/Organico23/DSCN0252-1.jpg
3rd: Rinse off you chicken breast and sprinkle both sides with blackened seasoning and then brown in the DO for 8-10 minutes...then set aside on a plate with paper towels
http://i178.photobucket.com/albums/w277/Organico23/DSCN0253.jpg
4th: Now we make the Roux.... you will have a good marriage of flavors in the DU from the sausage, chicken, seasoning and olive oil...
Add the canola oil and once it heats up, about a minute, add the flour slowly, all while stirring continuously....
http://i178.photobucket.com/albums/w277/Organico23/DSCN0255.jpg
If it's too pasty, add a little more oil, if it's too runny, add some more flour. It should be a like a runny milkshake...
Continue stirring continuously for the next 15-20 minutes until your roux has the color of caramel. You have to keep stirring it, if you walk away from it, you will ruin it pretty quickly! The higher the temp, the quicker it will burn.
When it's done, it will look like this...
http://i178.photobucket.com/albums/w277/Organico23/DSCN0261.jpg
5th: Next step is to add the pepper, celery on onion to the Roux.
Cook until soft 2-3 minutes
http://i178.photobucket.com/albums/w277/Organico23/DSCN0263.jpg
6th: Now add your chicken broth, sausage and chicken...You will have to add some water her to get every thing covered.
http://i178.photobucket.com/albums/w277/Organico23/DSCN0264.jpg
http://i178.photobucket.com/albums/w277/Organico23/DSCN0265.jpg
7th: Now add your salt and pepper, gumbo file powder and 2 bay leaves...
http://i178.photobucket.com/albums/w277/Organico23/DSCN0266.jpg
http://i178.photobucket.com/albums/w277/Organico23/DSCN0267.jpg
Now turn the heat down to low and sit back and relax with your favorite beverage or pull a smoke from your pipe:cheers:
Final pics to come in a few hours:D