Recipe from What’s Cookin’, Chicago?
As much as I really don’t like cold weather, a part of me is so excited that it is finally cooling down, because I’m been craving soups and stews lately. And, since up until recently it’s been in the 80s around here, hot soups and stews weren’t really the way to go. 🙂
This week, we’re seeing weather in the 50s and 60s. A perfect time for these cool weather meals!
J and I loved this gumbo. It does take a few hours to cook, so give yourself some time. But it’s pretty simple to make overall.
Two things to point out. One – check your Creole seasoning. It may have salt in it (ours does) so watch how much salt you add to the dish. You may want to just add the Creole seasoning, then taste as it cooks to see if it needs more salt. Ours ended up just slightly over-salted because I didn’t check the Creole seasoning ingredients when I first started cooking. Luckily – it was still perfectly edible, with only a minor salty taste.
Two – this thickens up A LOT overnight. So if you are making this a day in advance, either add extra broth when you cook it, or plan to add more when you reheat. We did eat it the same day, but had quite a bit of leftovers.
Oh, and I fully intended on cooking my own rotisserie chicken, but they were completely out at the store! So I ended up buying one pre-made. It was good, but it wasn’t mine! 🙂
I served delicious Rosemary & Garlic Pretzels with the Gumbo – recipe to come soon!
1 c vegetable oil
1 c AP flour
1 large onion, chopped
1 large bell pepper, chopped
2 celery stalks, chopped
1 lb andouille or smoked sausage, sliced to 1/4″ thick (I used smoked as I couldn’t fine andouille)
4 cloves garlic, minced
Salt & pepper to taste (see note above about salt)
Creole seasoning to taste
6 c chicken broth
1 bay leaf
1 2-3 lb rotisserie chicken, shredded
In a large stock pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, whisk in flour and continue to whisk for about 8-10 minutes, until the color of chocolate milk. Be careful not to burn it or you’ll have to start over!
Stir the onion, celery, bell pepper and sausage into the roux and cook for about 5 minutes. Add the garlic and cook for another 5. Season with salt, pepper and Creole seasoning and mix well, then add the chicken broth and bay leaf. Bring to a boil and then reduce heat to medium low and simmer for one hour (uncovered), stirring occasionally.
Stir in the chicken and then simmer for one hour more. Serve hot.