Chicken and Sausage Gumbo, Large Batch
Posted: Sun Dec 11, 2016 11:52 am
Making any gumbo in a regular meal size portion is pretty straight forward, but the wife and I love it as a quick and easy meal, so I had to come up with an improvised way to make very large batches to freeze. There is a ton of argument over what is and is not gumbo (okra, no okra, tomatoes, no tomatoes, butter or oil roux, ect, ect) or creole gumbo versus cajun gumbo. I'll leave that for you to decide as it is almost like arguing about which way is the correct way to do ribs. Anyway I will get down to the recipe portion.
6 Chicken Breasts
3# Andouille Sausage
6 cans of Creole Okra Gumbo
6 cans of diced tomatoes
6 cans of rotel
6 large bags of frozen okra
2 packages of season blend
2 packages of chopped onions
1 Lb Butter or 2 cups of oil
2 cups of flour
I boil and season the chicken breasts with just enough water to cover in a 20qt or larger stock pot. While the breasts are cooking I slice up all the sausage and set aside. ILet the breasts boil for 20 minutes, pull them out and leave the water in the stock pot, but turn the heat down to medium. You can add all the canned/frozen goods to the stock pot at this time as well as the sausage. Remember to stir the pot as not to let it scorch to the bottom. Now onto the roux, melt your butter in a large sauce pan (or if you prefer oil) on a medium high heat, stir in your flour and keep stirring until it turns dark brown. (Roux takes a while, take your time and have a beer or 2 while you do it, patience is a virtue when making roux) If you scorch it, throw it out and start over, when your roux is done, add it to the stock pot and stir it in. By this time your chicken should be cool enough to shred, shred it and add it to the pot. I season with Louisiana Hot Sauce, Slap Your Momma, Cayenne, Garlic Salt, to a back bite. If it is pepper hot, it's wrong, it should put sweat on your forehead without burning your tongue or mouth. I bring it to a low simmer boil to reduce the onions and continue to cook it until the okra is done. When it is finished I let it stand overnight covered until cool enough the next day to handle. I then vacuum seal it in bags at 5 cups per bag which is enough for a 2 person meal with usually a bowl left over for lunch the next day. I use a turkey frying pot to make my large batch gumbo in.
6 Chicken Breasts
3# Andouille Sausage
6 cans of Creole Okra Gumbo
6 cans of diced tomatoes
6 cans of rotel
6 large bags of frozen okra
2 packages of season blend
2 packages of chopped onions
1 Lb Butter or 2 cups of oil
2 cups of flour
I boil and season the chicken breasts with just enough water to cover in a 20qt or larger stock pot. While the breasts are cooking I slice up all the sausage and set aside. ILet the breasts boil for 20 minutes, pull them out and leave the water in the stock pot, but turn the heat down to medium. You can add all the canned/frozen goods to the stock pot at this time as well as the sausage. Remember to stir the pot as not to let it scorch to the bottom. Now onto the roux, melt your butter in a large sauce pan (or if you prefer oil) on a medium high heat, stir in your flour and keep stirring until it turns dark brown. (Roux takes a while, take your time and have a beer or 2 while you do it, patience is a virtue when making roux) If you scorch it, throw it out and start over, when your roux is done, add it to the stock pot and stir it in. By this time your chicken should be cool enough to shred, shred it and add it to the pot. I season with Louisiana Hot Sauce, Slap Your Momma, Cayenne, Garlic Salt, to a back bite. If it is pepper hot, it's wrong, it should put sweat on your forehead without burning your tongue or mouth. I bring it to a low simmer boil to reduce the onions and continue to cook it until the okra is done. When it is finished I let it stand overnight covered until cool enough the next day to handle. I then vacuum seal it in bags at 5 cups per bag which is enough for a 2 person meal with usually a bowl left over for lunch the next day. I use a turkey frying pot to make my large batch gumbo in.