Chicken and Sausage Gumbo

Big jar of roux

You are on the right track. Zatarains, frozen chicken breasts and jimmy dean sausages. Just don't forget the trinity and bring to a rolling boil

Gumbo isn't too hard unless you try to get fancy with it. One pointer is that you will never get it "just right." My wife and friends always tell me it's great, but I always feel like it needs a little more of this, a little less than that.

I typically make my own roux (flour and oil isn't hard), but if you don't have the time, the jars aren't too bad.

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I of course know of Zattarans,

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Dear God

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if you don't have the time, the jars aren't too bad.

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Agreed.


I used the 32 oz jar of cajun power chicken gumbo the other night and it was amazing.





I had major doubts that it would be remotely good but I was pleasantly surprised.


It's very easy. Just dump in the jar into a medium sized pot, another jarful of water, about 2 lbs of boneless, skinless chicken thighs (I like dark meat) and sliced sausage. (Might have to add a little more water when adding sausage.)

Also, you add the chicken uncooked. Bring to a boil when everything is in the pot then reduce to a simmer for about 2 hours. Done.


I also tossed in about a T and a half of Balls Cajun seasoning (it's got some zing to it). If you can't find that, add maybe a T of cayenne. I like my gumbo to have a little zing after you eat it, but not like set your mouth on fire hot.


Honestly, I'm usually very skeptical of how good these jarred mixes are but this one is very good. It's hard to find though, not everyone has it.

I have yet to find it at Walmart but I got it at the Albertsons here and I've seen it at dinky little grocery stores too (aka Market Basket).

Rouse's may have it but I can't say for sure, we don't have one of those.


If you don't have a lot of time, I highly recommend this mix. It's very good.

Cold drink gets it

I make a really good "cheater" gumbo that is perfect for when you want gumbo quick.

I make my roux (cup of flour and a cup of oil) in a non-stick skillet and then add an entire container of the chopped seasonings you can buy at the store. I let that cook down for about 10 minutes.

In a separate pot, I have about 8 cups of chicken stick simmering and then I slowly add my hot roux to the stock, stirring it with a whisk as I go.

I then throw in some bay leaf, salt, pepper, and cayenne; and I also take the meat from one rotisserie chicken and a pound of sausage and throw that in the pot.

I let simmer for an hour and then it's good to go.

For a quick gumbo I've used Louisiana, Autins and Mamma Paul's gumbo mix before. No shame in that for a quick weekday meal.

To enhance the Zattarains Gumbo Base. Brown some good smoked sausage in enough oil to cover the bottom of your pot. While your doing that, debone a rotisserie chicken from The grocery store, reserve the meat and boil the bones and skin to make a broth. After your sausage is browned remove it from the pot and brown down a small yellow onion till its darker than peanut butter. Add your sausage back to the pot, then your strained chicken stock, then your gumbo mix and let that cook for 15-20 minutes at a simmer. Add your chicken and cook for another 10 minutes or so. Skim the oil of the top then serve over hot rice with a side of potato salad or a baked sweet potato.

Zatarains?? WTF Store bought roux?? WTF

Here is my recipe and it comes out really good. Place a whole chicken in a pot and add water till it covers the entire chicken. Also add three bay leaves. Get it to a boil and reduce the temp with cover on and cook for a couple hours.
How I make my roux is quick and easy. Place a cup of oil and a cup of flour in a microwavable dish and stir it up. Cook it in the microwave for 3 min and then stir it. Repeat for 1 min each time until it is the right color you are looking for. I like mine dark brown. Almost impossible to burn it this way.
One onion, one bell pepper, one stalk of celery, and 3 cloves of garlic (chopped fine) add them in a pot with the roux on medium heat and stir till it softens up.

In a separate pan I cut up a whole stick of andouille from Laplace (prefer Jacob's) and brown it and drain the grease. Add that to you vegetables and roux.

Take your chicken out and add your stock to the veggies and sausage, stir, and put it on medium heat. I don't let it get to a boil. Peel the chicken from the bones and add to the gumbo and reduce to a simmer. I let it reduce slightly to concentrate the flavors more. Add seasoning to taste, but you rarely need much due to the andouille adding so much flavor and seasoning. About 20 min before I turn the heat off I add one bundle of green onions chopped up. Serve with rice and it should come out really good.