Conecuh Sausage Gumbo Food

CHICKEN AND SPICY SAUSAGE GUMBO

Steps:

• Heat 1 tablespoon vegetable oil in a large, heavy saucepan over medium heat. Add the sausages and brown until nicely colored all the way around, about 7 minutes. Remove from the pan and let rest; reserve the drippings. When cool, slice the sausages into 1/4-inch rounds and set aside.
• Add enough oil to the sausage drippings to make 1/2 cup. Add the flour to the fat and cook over medium heat, stirring slowly and continuously and scraping up any browned bits from the bottom of the pan, until the mixture has thickened somewhat and turned chocolate-colored, 25 to 30 minutes. Add the onions, bell peppers and fennel and cook until soft, about 10 minutes.
• Meanwhile, in a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper and cayenne. Mix to blend, then add the Worcestershire sauce. Set aside.
• To the softened vegetables, add the garlic; cook until fragrant, 1 minute. Add the spice mixture and stir until well combined. Stirring continuously, slowly add 6 cups of the chicken stock and bring to a boil. Add the bay leaves. Reduce the heat to medium-low and simmer until thickened, 30 to 40 minutes.
• Return the sliced sausage to the pan. Add the shredded chicken and all but a few handfuls of the green onions. Cook for another 30 to 40 minutes, until the flavors have melded and the gumbo has thickened further, adding more stock if the gumbo gets too thick (you should still see some liquid).
• Serve in bowls and garnish with green onions.

CHICKEN AND SAUSAGE GUMBO

Steps:

• Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
• Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
• Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
• Serve over rice.

CHICKEN AND CONECUH COUNTY SAUSAGE GUMBO

Steps:

• Heat the oil in a large, heavy-bottomed (preferably cast-iron) skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture darkens to a rich, reddish-brown color, 30 to 35 minutes. (Be careful not to let the flour burn or the gumbo will taste burned.) Once the roux reaches the desired color, add the onions, celery and peppers and cook, stirring, 2 to 3 minutes. Add the garlic, thyme and bay leaves, and cook an additional 1 to 2 minutes. Whisk in the beer, stirring to scrape any browned bits on the bottom of the skillet.
• Transfer the roux mixture to a large Dutch oven or stockpot over medium-high heat. Add the Chicken Stock, salt, black pepper and cayenne, and bring the mixture to a boil. Reduce the heat and simmer the gumbo for 20 minutes, stirring occasionally. While the gumbo is simmering, slice the sausage lengthwise and then make crosswise cuts, forming 1/2-inch-thick half-moons. Place the sausage in a large skillet over medium heat and cook, stirring occasionally, until the sausage is rendered and lightly browned, 8 to 10 minutes.
• Transfer the sausage to a paper-towel-lined plate and pat dry. Add the cooked sausage, okra and tomatoes to the gumbo and simmer an additional 30 minutes, stirring occasionally. Stir in the chicken and cook an additional 10 minutes. Taste and adjust the seasonings, adding more salt or pepper if needed. Just before serving, remove and discard the bay leaves and stir in the green onions. Ladle the gumbo into warmed soup bowls and top with cooked rice. Serve hot.
• For the whole chicken: Rinse the chicken under cold running water and pat dry. Place the chicken in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 45 to 50 minutes, skimming off any foam that rises to the top. Remove the whole chicken from the water mixture and set aside to cool slightly. Continue to simmer the broth mixture for an additional 30 minutes, skimming occasionally. Strain the broth through a fine-meshed sieve or strainer and discard the solids. The stock can be used immediately or chilled and kept refrigerated for up to three days or frozen for up to one month. The meat can be pulled off of the whole chicken and reserved for another use.
• For the chicken bones: Rinse the bones under cold running water and drain. Place the bones in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the top. Strain the broth through a fine-meshed sieve or strainer and discard the bones and vegetables. The stock can be used immediately or chilled and kept refrigerated for up to 3 days or frozen for up to 1 month. Makes about 5 quarts.

CONECUH SAUSAGE GUMBO RECIPE

Steps:

• Drain liquid off vegetables but not from tomatoes. Add everything to a large pot and cook until done.