Chicken And Sausage Gumbo Ala Molly Recipes

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

CHICKEN AND SAUSAGE GUMBO ALA MOLLY

Steps:

• Pour bacon grease into the pan and bring the heat up to Medium.
• Add shallots and onions to grease and cook slowly until they start to look burnt and stick to the bottom of the pan.
• Add cider to pan and reduce volume by 1/2 or more while stirring with a whisk. This will break up the shallots and turn very thick after a few minutes.
• Add oil and butter (I also add whatever I skim off the top of the chicken I boil for this).
• When oil and butter are hot, begin stirring in the flour, 1 tablespoon every 2 minutes until you go through the whole cup. I use a wire whisk for this and stir the whole time -- watching the smell so the flour doesn't burn (if you burn a roux, you need to start over or your gumbo will taste gross.) This takes about half an hour.
• When the roux is ready (all flour is incorporated with the grease), add the green pepper, onion and celery and 1-2 cups of broth. Cook this while stirring for about 10 minutes until the vegetables start to cook.
• Add stock, 1 cup at a time until the Gumbo is as watery as you like it. Bring this up to a slow boil, reduce the heat and cover it. Let it cook this way for about 15 minutes.
• Add sausage, cover again and cook another 10 minutes.
• Add the chicken and okra, turn the heat all the way down to low and cook 20 minutes.
• Serve with additional filé, over rice with soda crackers.