wittdog
Master Chef
Wittdogs Yankee Sausage and Chicken Gumbo
1 Family Pack of Chicken Thighs
2 Pounds of the best Smoked Sausage you can find (I use my homemade Polish)
1 ½ Onions Chopped
1 Pepper Chopped
3 Stalks of Celery Chopped
3 Cloves of Garlic finely Chopped
3 Cups Canola Oil
3 Cups Flour
2 TBLS Essence of Emril
2 tea Cayenne pepper
2 TBLS Black Pepper
3 Bay Leaves
3 Large Containers of Chicken Broth
1. Slice Sausage I also like to dice some into cubes….11/2lb sliced ½ cubed.
2.Brown Sausage
3. In a bag combine some flour and some Essence of Emril….place deskined chicken in bad and coat with Flour spice mixture…(I do this cuz it makes the chicken brown better)
4.Brown Chicken
5.Scrape the Brownies off bottom of pan and add the 3 cups oil and Bay Leaves
6.Then add the Flour to make the Rouix….you need to stir this constantly making sure it doesn’t burn.. when you get the color you want like a peanut color..and two TBLS of Essence stir in….It will take about a ½ hr to get the color you want in the rouix..it may even take longer…
7. Add the Onion,Peppers,Celery and Garlic stirring for about 5 min…being careful not to burn the Rouix
8. Then add the Chicken stock and the browned sausage and chicken.
9. Simmer for about an hour till the chicken is tender…if you overcook the chicken it will get stringy and you don’t want that.
10. Remove chicken from Gumbo and Shred or chop it…being careful to remove the odd piece of grizzle or fat.
11. Skim off any grease that accumulates on top of the Gumbo. Add the chicken back in and serve over rice
The amounts of Onion, Peppers and Celery are approximate…you want it to equal parts of each….
This makes a big batch of Gumbo….we like to vac pac and have it in the freezer for another day.
The most crucial part is making the roix…be careful not to burn it it needs constant attention, you want to do this part over low heat…..
1 Family Pack of Chicken Thighs
2 Pounds of the best Smoked Sausage you can find (I use my homemade Polish)
1 ½ Onions Chopped
1 Pepper Chopped
3 Stalks of Celery Chopped
3 Cloves of Garlic finely Chopped
3 Cups Canola Oil
3 Cups Flour
2 TBLS Essence of Emril
2 tea Cayenne pepper
2 TBLS Black Pepper
3 Bay Leaves
3 Large Containers of Chicken Broth
1. Slice Sausage I also like to dice some into cubes….11/2lb sliced ½ cubed.
2.Brown Sausage
3. In a bag combine some flour and some Essence of Emril….place deskined chicken in bad and coat with Flour spice mixture…(I do this cuz it makes the chicken brown better)
4.Brown Chicken
5.Scrape the Brownies off bottom of pan and add the 3 cups oil and Bay Leaves
6.Then add the Flour to make the Rouix….you need to stir this constantly making sure it doesn’t burn.. when you get the color you want like a peanut color..and two TBLS of Essence stir in….It will take about a ½ hr to get the color you want in the rouix..it may even take longer…
7. Add the Onion,Peppers,Celery and Garlic stirring for about 5 min…being careful not to burn the Rouix
8. Then add the Chicken stock and the browned sausage and chicken.
9. Simmer for about an hour till the chicken is tender…if you overcook the chicken it will get stringy and you don’t want that.
10. Remove chicken from Gumbo and Shred or chop it…being careful to remove the odd piece of grizzle or fat.
11. Skim off any grease that accumulates on top of the Gumbo. Add the chicken back in and serve over rice
The amounts of Onion, Peppers and Celery are approximate…you want it to equal parts of each….
This makes a big batch of Gumbo….we like to vac pac and have it in the freezer for another day.
The most crucial part is making the roix…be careful not to burn it it needs constant attention, you want to do this part over low heat…..