Friday, February 12, 2010

The gumbo that won the Super Bowl

Did you know that this gumbo helped The Saints win the Super Bowl? That's right. That nice gentleman from The Saints who intercepted that ball and ran 60 yards down the field for a touchdown was dreaming that he was running to a bowl of this most excellent gumbo. And now it can be yours, just in time for Mardi Gras.

Chicken And Sausage Gumbo (serves a football team)

1 cup all purpose flour
2/3 cup vegetable oil
1 cup diced onion
1 cup chopped green pepper
1 cup chopped red pepper
2 stalks celery, sliced
3-4 pounds of chicken pieces (legs, thighs, breast)
1 1/2 pounds fully cooked smoked sausage (andouille, keilbasa, etc), sliced on diagonal in 1/2" slices
1 t salt
1 t cayenne pepper
2 t freshly ground black pepper
1 t thyme
1 t garlic powder
1 t paprika
1 t dry mustard
1 t ground file
1 t Tabasco sauce
2 bay leaves
2 cloves garlic, crushed
4 green onions, thinly sliced on diagonal (optional garnish)

1. Chop up your vegetables.

2. In a small bowl, blend together the black pepper, thyme, cayenne pepper, paprika, dry mustard, file powder, garlic powder and salt.


Rub about 4 teaspoons of the spice mixture on the chicken pieces.


3. Combine the all purpose flour and 2 teaspoons of the spice mixture together and coat the chicken.

4. In a large frying pan, cast iron if you have it, brown the chicken pieces over medium high heat for at least 3 minutes each side. Remove chicken and set aside, draining on paper towels if needed.

5. To the large frying pan, add the vegetable oil and heat over medium to medium high heat. Add the flour and spice mixture that was used to coat the chicken pieces. (I needed to add more flour since I'm messy when it comes to coating chicken pieces). Stir the flour and oil together to make a "roux" (aka "a smooth paste"). Reduce the heat to medium and cook, stirring constantly until it turns a nutty brown. DO NOT LET THE ROUX BURN.


When the roux reaches the color brown you want, add in the onion, bell peppers and celery to the roux and remove from the heat. Stir the mixture together to coat the vegetables, making sure there are no clumps.

6. In a large dutch oven, bring your stock to a boil. Whisk 1/2 cup of the hot stock into the roux mixture. Slowly add the roux and vegetable mixture to the stock, stirring constantly so there are no lumps.




Add the sausage and cook for 15 minutes, stirring often. (Note: I used Oscar Meyer turkey keilbasa and a Texas brand of smoked jalapeno and cheddar sausage. I think the jalapenos made it spicier than normal.)


7. Add in chicken pieces, bay leaves and hot sauce. Cook over medium low heat for at least 40 minutes, or until chicken pieces are cooked through. (I cooked over low for over an hour since I was making it in the early afternoon.)

8. When the chicken is cooked through, remove from the pot and cool. When it's cool, remove the skin from the chicken and the chicken from the bone. Cut into bite sized pieces and return chicken to the pot.

At this point, adjust your seasonings and it's ready.

Serve over hot rice and garnish with green onions.



I also made this seven layer dip with black beans, ground turkey with taco spices, guacamole, low fat sour cream, shredded cheese, chopped tomatoes and green onions. Fantastic.

Laissez les bon temps rouler!

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