Gumbo is perhaps the dish that most represents Louisiana and its Creole-Cajun heritage. A fine gift to American cooking.
An authentic gumbo takes time. A lot of time to prepare. Depending on the cook’s preference a pot of gumbo can include a variety of ingredients from crawfish, sausage (especially andouille), oysters, duck, pork shoulder, poultry, tomatoes. The list goes on and on.
During the week there is no time to make an authentic gumbo happen but, here is a respectable version of gumbo you can make happen in under an hour, and everyone will be happy.
Weeknight Chicken and Sausage Gumbo
Adapted from Sara Moulton
1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1lb. chicken breast tenders, cut into 1-inch thick pieces
8-ounces fully cooked smoked sausage (Andouille or any other smoked sausage), sliced
3-4 Tablespoons Creole Seasoning
4 cups chicken stock
1-10 ounce frozen cut okra
Kosher salt and Freshly ground black pepper
Cooked white rice as an accompaniment
To make the roux, heat the vegetable oil in a Dutch oven over medium heat. Add flour and cook, whisking occasionally, for 10 minutes, or until it is golden brown, and smells like popcorn.
While the roux is cooking, chop the red and green bell pepper, celery, and onion and place them in a bowl. Press the garlic into the mixture. Add the chopped vegetables to the roux and cook, stirring occasionally, for 10 minutes. The roux will clump o the vegetables, but it will disappear into the sauce once the chicken stock is added.
Add the Creole Seasoning to the roux mixture and cook, stirring about a minute. Gradually stir in the chicken stock and 1/2 cup water, whisking until smooth; bring the mixture to a simmer.
Add the chicken to the sauce and cook for about 5 minutes. Add the sausage and okra and cook until heated through. Add salt and pepper to taste and serve over rice.