Cullen's
Chicken
&
Sausage
Gumbo
1 c Oil
1 1/2 lb Andouille sausage; or kielb
3 3/4 c Onions; chopped
2 c Green pepper; chopped
8 1/2 c Chicken stock
1 x Cayenne pepper
1 x File
1 x Cooked rice
1 ea Chicken; cut up or boned
1 c Flour
2 c Celery; chopped
3 tesp Garlic; chopped
1 x Salt
2 c Green onion; chopped
1 x Cream sherry
X optional
Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage (cut in 1/4" rounds) to pot and sauté with chicken. Remove
both from pot. Make roux with equal parts of oil and flour to desired color (I
make a dark chestnut color). Add onions, celery, green pepper, and later garlic
to roux, stir continuously until vegetables reach desired tenderness. Return
chicken and sausage to pot and cook with vegetables, continuing to stir
frequently. Gradually stir in liquid and bring to boil. Reduce to simmer and
cook for an hour or more. Season to taste. Approximately 10 minutes before
serving, add green onions. Gumbo may or may not be served over rice. Adding
sherry at the table is also an option. File may be placed on the table for
individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp per serving is
recommended. File - a fine green powder that is young dried and ground sassafras
leaves, used in gumbo for flavor and thickening.
Note: The word file means to twist or make threads. If you put the
file directly into the gumbo while it is cooking, that is what you will end up
with, a liquid that is rather stringy as you bring your spoon out of the bowl.
Ugh! Do it right, let each person add their own at the table.
Note: If making roux over very high heat, the oil you use must be free of
food particles to avoid burning. If you scorch your roux, even slightly, while
you are making it, throw it out, and start over again after you have thoroughly
cleaned the pot.
Note: When making an okra gumbo, add 4-6 cups of cut okra to trinity, sauté,
and cook together with roux. (remember, the Cajun cooking trinity is onions,
celery and green pepper).