Mardi Gras Chicken And Sausage Gumbo Food

BAKED CHICKEN AND SAUSAGE GUMBO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
• Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
• Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
• Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
• Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
• Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
• Taste and adjust seasonings as desired. Garnish with green onions.

MARDI GRAS CHICKEN AND SAUSAGE GUMBO

Steps:

• Place whole chicken in a large stockpot.
• Fill with 8 cups of water, or enough to cover the chicken.
• Place butter and chicken bouillon in the stockpot.
• Peel one onion and chop in large chunks; place in stockpot.
• Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
• Remove pot from stove.
• Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
• Once chicken has cooled, debone and discard bones.
• Chop finely remaining onion, bell pepper and celery and set aside.
• In a large stockpot, heat canola oil.
• Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
• This is your roux and it should cook until it becomes chocolate brown in color.
• Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over.
• Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
• Stir in 6 cups of chicken stock (which you reserved from cooking the chicken).
• Slice the smoked sausage and add it to the stockpot.
• Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
• Cover, and reduce heat to low and allow to cook for about 15 minutes.
• Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
• Serve in bowls and top each bowl with white rice.
• Additional dried parsley can be sprinkled on top for garnish.