Slow Simmered Meal
Prep Time: 30 minutes
Cook Time: 1hour 30mins
Difficulty: ⭐️⭐️⭐️⭐
Ingredients
1 lb of Boneless Skinless Chicken Breast
1 lb of Andouille Sausage or Smoked Hot Sausages
1/2 Cup of Flour
1/2 Cup of Oil
4 Cups Chicken Stock or Broth
1/2 Cup of Chopped Celery
1/2 Cup of Chopped Onion
1/2 Cup of Green Bell Pepper
3 Sprigs of Fresh Thyme
2 tbsp of Minced Garlic
3 tbsp Onion Powder
3 tbsp Garlic Powder
2-3 tbsps of cayenne (depends on how spicy you want it)
3 tbsp of Paprika
3 tbsp Pepper
2 tbsp Salt
Step 1: Make a roux, you need 1/2 cup of oil and 1/2 cup of flour. Heat a 5qt pot on medium heat. Do not go over medium heat, if you burn the roux you will have to start over. This process takes at least 15 minutes of constant stirring, you cannot walk away once you have started. It will turn tan, keep constantly stirring until it becomes a milk chocolate color.
Step 2: Add the chopped bell pepper, celery, onion, garlic, and thyme sprigs. Stir quickly, and began pouring in 2 cups of chicken stock, continue to stir until smooth. Stir in the last 2 cups of chicken stock.
Step 3: Add the seasonings. 2 tbsp for everything except salt, salt only gets 1 tbsp. Garlic powder, onion powder, cayenne, salt, pepper, and paprika. Stir and bring to a boil. Reduce heat to simmer and cover with a lid.
Step 4: Chop 1 pound of beef andouille or hot smoked sausage, and 1 pound of boneless skinless chicken breast. Sauté the sausage until browned and the fat has been rendered. Scoop the sausage out, and use the fat to sauté the chicken (drain some if its a lot of extra fat). Season the chicken with one tbsp of each; salt, pepper, paprika, cayenne, onion powder, and garlic powder. Sauté until chicken is done.
Step 5: Add the cooked meat to the pot, stir gently and leave on simmer for 1 hour. Stir again and add 1 tbsp of gumbo file. Add your shrimp now if you are using it.
Step 6: Serve with white rice.
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