On this cold and rainy Sunday, I decided to bring some warmth (and spice) into the home. For those unfamiliar to Cajun cooking, Gumbo is a classic, homey soup-like dish.
Ingredients:
1 lb chicken - quarters or tenders
1 lb Andouille sausages
1 large yellow onion
3 garlic cloves
Italian parsley
2 green onion
Olive Oil
64 oz chicken stock
3 tablespoons Dark Roux
Sea Salt
Black Pepper
Garlic Powder
Cayenne Pepper
White Rice
Food Prep:
Slice sausage, chop onion and garlic finely. Season chicken with salt, peppers, and garlic powder.
Cooking:
Lightly coat bottom of large pot with olive oil. Once hot, on medium-high heat, add in sausage. Stir frequently until browned. Remove sausage, leave oil in pot. Add chicken and brown till fully cooked. Remove chicken, add in the onions and garlic. Cook until translucent, stirring frequently. Deglaze with chicken broth, scraping the bottom of the pot. Add in roux and let it low boil for 30 minutes or until roux is broken up completely. Add in cooked chicken and sausage. Simmer 20 minutes. Add in chopped green onion and parsley.
Plate in a bowl on top if steamed white rice. Add Tobasco when needed and enjoy!
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