Chicken Sausage Gumbo Recipe

Make sure you use a quality sausage not mass produced crap

2 1/2 gallons of liquid and you adding 2 boiled onions? That can't be worth a shite.

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Very basic gumbo recipe

1 jar of DARK roux
5 quarts of chicken broth/stock
2 rotisseiere chickens deboned
2 lbs smoked sausage
1 lb tasso
1/8 cup worcheshire sauce
1/8 cup louisiana hot sauce
2 medium yellow onions
1 green and 1 red bell pepper
4 stalks of celery

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But that's not a gumbo recipe. Add 1lbs of okra and that is a solid gumbo recipe. Season to taste

Doc Holliday is correct and here's the recipe. You won't be disappointed.

LINK

He ain't doing it right then.

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Where are the tomatoes?!

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In the salads & sammiches, where they're supposed to be.

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My buddy makes the fried chicken one from paul. It's good but WAY too greasy.

No need for fried chicken in gumbo

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Mine is not greasy. He must be putting skin in it and/or not taking the grease off when he cooks the sausage in the gumbo. He's either not doing something he should be or doing something he shouldn't if its greasy at all.

Frying the chicken and using that frying oil for the roux gives it another dimension of flavor which is delicious.

Gumbo is really easy. There are a few basics you need for every gumbo.

1) Meat
For a gumbo, quality sausage is key. I prefer a good spicy/smoky andouille. Buy local if you can. Typically, my first step is browning my sausage in some oil. I use about 3 - 4 links of sausage, cut them up, and fry them up. Once you brown your sausage throw in your chicken.
For a chick and sausage, you can pan cook some thighs, legs, etc... if you want and it will make a fantastic gumbo. If i don't feel like doing that i usually pick up a rotisserie chicken and a pack of boneless thighs. I usually toss in the chicken thighs in the reserved oil from cooking the sausage and cook with the lid closed. While thats cooking i'll debone the rotisserie chicken. I typically season the thighs with emeril's essence or Prudhomme's chicken magic. Remove the chicken, scrape the bottom of the pot, and scoop out and reserve the bits at the bottom. Use leftover oil for your roux.
2) A roux
I prefer dark rouxs. Usually go about 1 cup of oil to 1 1/2 cups of flour. The tip to not have to stir your roux for 40 minutes is to heat your oil on medium high heat and watch it. Right when you see that little whiff of smoke come up, add your flour. Then you cut your heat back a little and continue stirring until you get the desired color.
3) Trinity
Once you get your desired color, add in your trinity. The water content in the vegetables pauses your roux from continuing to cook. From there, just stir your roux/trinity mix until your vegetables are soft. I typically use 1 to 1 1/2 large white onions, 1 to 2 bellpeppers, and 3 or 4 stalks celery.
4) Stock
Now for a stock, i only make my own stock when i do a duck gumbo. But for chicken and sausage or seafood, i just buy the Kitchen Basics brand chicken stock/seafood stock. For a chick/sausage gumbo, use anywhere from 10 to 12 cups (more or less depending on your consistency you desire) added to your trinity after step 2. I've found that the KB chicken and the KB seafood stock tastes similar to many stocks i've made myself. So if you don't want to spend a few hours making a stock, just get this brand. I may mix in 1 cup of water withing that 10-12 cups stock volume. Add your stock to your roux/trinity mix and stir together well. I like using a whisk, but i'll use a spoon as well. Add a few bay leaves and i like to season with emeril's essence and a little cayenne for some heat. Season to how you prefer it.

Once your stock is mixed in well, add your meat and stir. Bring to a boil, reduce and simmer for at least an hour. Remember to skim off the grease at the top every few minutes the last 20 minutes or so of the cook.

I usually serve this with Jasmine rice.