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).

 

# 2

 

3/4 cup Flour -- all-purpose
14 ounces of smoked sausage -- slice 1/4” thick
18 ounces Chicken breast halves
1/2 cup Green pepper -- chopped
1/2 cup Celery -- chopped
1 cup Onion -- chopped
2 quarts hot Water
3 Cloves minced Garlic
2 Bay leaves
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion -- chopped
4 cups cooked Rice
1/4 cup Chicken broth
1 teaspoon Olive oil

Place flour in a pan and bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and sauté vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

All gumbos can be substituted; chicken for duck, turkey, rabbit, beef or pork or vice versa

 

If you don't do it excellently, don't do it at all. Because if it's not excellent, it won't be profitable or fun, and if you're not in business for fun or profit, what the hell are you doing there?

- Robert Townsend