Six More Weeks of Winter!

Since Punxtsutawney saw his shadow, I thought I’d post a recipe for gumbo just in case we’re in for six more weeks of winter. This will keep you warm when the weather gets cold!

Chicken and Sausage Gumbo

• 1 large bell pepper
• 4 stalks celery
•  1 large onion
•  1 bunch green onions
• 1 tbl sp oil
• 1 10 ounce bag of frozen okra
• 2 cans chicken broth + 2 cans water
• ¼  to ½  cup dry  roux (This is available at HEB in the seafood section)
• 1 whole chicken – cut into pieces
• 2 links andouille sausage (HEB)
• Tony Chachere’s Creole Seasoning (Original) http://shop.tonychachere.com/seasonings-c-8030.html

6 cups Cooked rice DO NOT ADD RICE TO GUMBO! Serve gumbo over rice in individual serving bowls.

Chop bell pepper, celery, onion, green onions (reserve green onion tops for later).Heat oil in a large soup pan; add chopped vegetables. Season with Tony Chachere’s. Saute until onions are clear. Add chicken broth and water. Dilute roux with a little cold water to make a smooth mixture. It should be cake batter consistency. Spoon the roux mixture into the vegetable/chicken stock mixture. Bring to a boil. Reduce to a simmer for 35-40 minutes. While that is cooking, cut your chicken into pieces, sprinkle liberally with Tony Chachere’s, and slice your sausage into rounds about as thick as you like it. After the 45 minutes goes by, put your chicken pieces into the pot. If the liquid does not cover the chicken, add enough water to make sure that happens. Cook that for about 45 minutes, then add the sliced sausage and okra. Cook for 15 more minutes. Test the chicken with a fork for doneness.

**If you don’t like okra, leave it out, or  put it in at the beginning with the other vegetables so it will cook down until it’s unrecognizable.

Serve gumbo over white rice.

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