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Chicken and Sausage Cajun Gumbo & NEW ORLEANS-STYLE BREAD PUDDIN'
Show 22.06
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Chicken and Sausage Cajun Gumbo

½ cup vegetable oil
½ cup flour
1½ cup chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1½ pounds andouille sausage (or other smoked variety), cut into ½-inch slices
1½ pounds boneless chicken meat, cut into 1-inch cubes
6 cups chicken broth or stock
¼ teaspoon cayenne pepper
1½ teaspoons salt
2 tablespoons chopped parsley
½ cup chopped green onions
filé powder to taste

Thoroughly mix flour and oil in a heavy iron pot before turning flame to medium. Stir constantly, making sure none sticks to the bottom, until roux is a dark rich shade of brown (about 40 minutes). When roux is the color of dark chocolate, add onions, celery and peppers and remove from flame immediately. This stops the roux from cooking further and burning.

Stir vegetables until thoroughly coated. Add chicken broth, cayenne pepper and salt and stir until mixture is well combined. Bring to a boil and add chicken and sausage. Reduce heat and simmer for at least an hour. Skim any fat that rises to the surface. Remove from heat and add parsley and green onions. Serve in soup bowls over rice with French bread. Individuals may sprinkle on filé powder at the table.

Gumbo improves with age! Leftovers are often better than the first taste and it freezes nicely. Do not freeze with rice.

New Orleans-Style Bread Puddin'

6 eggs, beaten
1-quart milk
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ cup raisins
¾ cup sugar
stale, cubed bread-enough to fill large casserole dish (One large, day-old French loaf works nicely.)

Preheat oven to 350º. Fill casserole dish with bread cubes and raisins. Beat eggs, milk, vanilla, cinnamon, nutmeg and sugar until sugar is dissolved. Pour into casserole, making sure that all bread is moist. Bake for 1 hour or until inserted knife comes out clean. Cut into squares and serve with whipped cream.

Michelle Martinez
Community Cook