May 17, 2016

CLASSIC GUMBO



The weather has not been cooperating around here.  We've gone from the mid 80's last week to the mid 50's the last couple of days. Oh, and did I mention all the rain and overcast skies?  I love summer and cannot wait for those mid 80's to come back.  I like flip flop weather, the smell of freshly-mown grass, and playing lots of golf.  However, it is great weather for this Classic Gumbo.


I love soup.  I like to make it, eat it, and it can be a dieter's best friend!  


This gumbo is made with easily accessible ingredients and can be ready to eat in a flash.  And is even better left over!




I hadn't made Gumbo in a very long time.  Recently, I've gotten stuck in a rut and not been fixing anything particularly interesting.  Everything just sort of ho-hum!!



But this wonderful dish is anything but ho-hum.  It is full of great flavor and very satisfying.

This is a chicken and sausage gumbo.  I don't like seafood; so absolutely no seafood gumbo for me, and it is not at all spicy.  I don't like extremely spicy foods either.  All I can taste is the heat, and I feel like the true flavors of the dish are lost.

If you want to make this wonderful gumbo, here's how I did it:

Classic Gumbo

1 pound of Polska Kielbasa, cut into slices
Extra Virgin Olive Oil
1 Tablespoon of Butter
2 bone-in chicken breasts
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
1 teaspoon of dried thyme
1 teaspoon of minced garlic
1 box of chicken broth
Hot cooked rice

1.  Boil chicken in chicken broth in a Dutch oven over medium/high heat until chicken is done for approximately 1 hour.   Remove chicken and let cool.  Remove skin and pull chicken from the bone into pieces.

2.  In the meantime, heat olive oil and butter in a skillet.  Cook the sausage in the skillet over medium heat until browned.  Towards the end of cooking the sausage, add onion and celery into the skillet and continue cooking until sausage is browned and onion and celery are translucent.  Remove to paper-towel lined plate.

3.  Add 2 tablespoons butter to drippings in skillet and whisk together.  Add 2 tablespoons of flour and cook over medium heat, stirring constantly until roux is chocolate colored.  
  
4.  Add chicken back into chicken broth, add sausage, celery, onion,  garlic, and dried thyme into dutch oven.

5.  Let simmer for 30 minutes.

6.  Serve over hot cooked rice.


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