Mississippi Chicken And Sausage Gumbo Food

CHICKEN AND SAUSAGE GUMBO

Steps:

• Season the chicken with salt, pepper and Creole seasoning.
• Brown quickly.
• Brown the sausage, pour off fat and reserve meats.
• In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
• If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it.
• Add the vegetables and stir quickly.
• This cooks the vegetabels and also stops the roux from cooking further.
• Continue to cook, stirring constantly, for about 4 minutes.
• Add the stock, seasonings, chicken and sausage.
• Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
• Add the chopped scallion tops and parsley, and heat for 5 minutes.
• Serve over rice in large shallow bowls.
• Accompany with a good beer and lots of hot crispy French bread.

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO

Steps:

• Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
• Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
• Chop the chicken into large pieces; set aside (you will add in the chicken later).
• To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
• Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
• Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
• After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
• Skim off the fat that has accumulated on the top.
• Add in green onions and parsley; simmer on low heat for 10 minutes.
• Remove from heat and add in file powder and season with salt and pepper; stir to combine.
• Serve gumbo over hot cook rice.

ULTIMATE GULF COAST GUMBO

Steps:

• Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
• Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
• Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
• Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.