Cajunville Creole Chicken & Sausage Gumbo

Cajun French: le gombo de volaille (lu gom-bō d’vō-la-ee) – chicken gumbo

Creole cooking continues as our topic for this month. The gumbo is based on the creole sauce we prepared in April. The sauce is prepared and chicken, sausage and stock are added. Serve the gumbo with rice and use Filé powder to thicken.

Mais C’est Bon!

Enjoy!!

Ingredients: Serves 4
Olive Oil
Onion
Celery
Red Bell Pepper
Garlic
1 14oz can fire roasted diced tomatoes
6 cups broth
Crystal hot sauce
Worcestershire sauce
Bay leaves – 2
Anchovy paste – 1 tsp
Red wine – 1 Tbl
Cajunville seasoning
Butter
1# raw skinless, boneless chicken (we use breast; can use dark meat)
½# Cajun smoked sausage
Rice
Salt and Pepper
Filé (spice, powder)
Green onions
Parsley

Equipment:
Cutting board
Sharp cutting knife
Mise en Place bowls
Measuring cups
Measuring spoons
Cooking spoon
Tasting spoon
Whisk
Serving spoon
Small cup for making rice mold – optional
Deep cast iron skillet or Dutch oven or other heavy skillet (we use a deep skillet, at least 2 ½” deep)
Bowl for cooked chicken and sausage
Rice pot
Serving plates/bowls and utensils

Mise en Place:
1# skinless, boneless chicken cut into bite size pieces
½# Cajun smoked sausage cut into bite size pieces
1 cup diced onions
½ cup diced red bell pepper (any color will work)
½ cup diced celery
1 Tbl diced garlic (4-5 garlic cloves)
2 Tbl chopped fresh parsley leaves
½ cup sliced green onions
14 oz fire roasted diced tomatoes (1 can)
4 cups broth
4 Tbl butter (each Tbl cut into 4 pieces) keep in refrigerator to stay cold
2 bay leaves
Olive oil
Crystal hot sauce (or your favorite)
Worcestershire sauce
Red wine
Anchovy paste
Cajunville Seasoning
Filé (spice, powder)
Parsley or green onions for garnish
Cooked rice

Directions:
Heat Dutch oven medium high to high.
Add 1 Tbl olive oil
Add sausage. Cook for about 5 min
Remove sausage
Add chicken. Cook for about 5 min
Remove chicken
Add oil if necessary.
Add:
1 cup onion,
½ cup celery,
½ cup red bell pepper
Cook, stirring occasionally, until vegetables start to soften, about 20 minutes.
Stir in 1 Tbl garlic and cook until fragrant, about 2 minutes.
Stir in:
Can tomatoes,
2 cups stock,
1 Tbl Crystal hot sauce,
1 Tbl Worcestershire sauce,
2 bay leaves,
1 Tbl wine,
1 tsp anchovy paste
1 tsp Cajunville seasoning.
Bring to a boil, then reduce heat to medium to medium high. Simmer until sauce slightly thickens, about 20 minutes.
While simmering mold rice and place in bowls.
Once sauce thickens:
Remove and discard bay leaves.
Add cold butter two pieces at a time and emulsify using whisk until completely melted.
Add cooked chicken and sausage, combine
Add 2 cups stock, a little at a time and stir
Bring to temperature (excess heat and/or liquid will break emulsion)
Adjust seasoning if necessary.
Remove from heat and stir in parsley and green onions.
To serve:
Place molded rice in center of bowl
Place gumbo around rice
Garnish with parsley or green onions
Add Filé