November 9, 2012

Friday Foodie: Gumbo Goodness

When the first serious cold snap of the year appears, Jake and I have a little tradition: we always make a huge pot of gumbo.  For me, it's the ultimate comfort food.  I guess we all feel that way about the warming meals we grew up with, whether you're talking chicken noodle or pho.  There's just something about a big bowl of soup or stew on a cold day that gets carved into your memory.  Since we're landlocked here in the Fort Worth area, the gumbo we made today is chicken and sausage, but the sausage is the last of the cajun-style sausage we got from Jake's grandmother in Lake Charles.


Chicken and Sausage Gumbo

1 ½ lbs. Bone-in chicken
1 yellow onion, diced
2 cloves garlic, minced
¼ bell pepper
5 rounded tbsp. roux
3 stalks celery, chopped
1 lb. andouille sausage
3 tsp. salt
2 tsp. Pepper
7 squirts Tabasco sauce
Cooked rice, for serving

Brown outside of chicken in a large pot.  Add diced onion, garlic and bell pepper.  Sauté until tender.  Add roux and 2 quarts of water.  Add celery and sausage.  Bring to a boil.  Add salt, pepper and Tabasco sauce.  Cook for an hour or more.  Serve over rice.




This post was written by Amber at Dandylyon’s Garden.  Visit her Etsy shop for fragrant herb sachets, garden and kitchen aprons, crocheted and quilted accessories and home décor, and vintage brooches, or her blog for food culture and history, recipes, sewing tutorials and more.  If you want hands on instruction, she will be teaching Cooking 101 for UTA's continuing education department starting this Saturday.  There are still a few spaces left, so be sure to sign up!