“Cooks Illustrated” Magazine for January and February 2017 has the recipe for Chicken and Sausage Gumbo that Alan wanted to try. Portland had a snow and ice storm right before my visit which made being a tourist well, not in the plan. The weather outside was conducive to spending hours in the kitchen to make the gumbo roux based on the recipe in the “Cooks Illustrated” magazine.
“Cooks Illustrated” is an advertisement-free cooking magazine that is published every two months both for serious chefs and those looking for new recipes to start with. The magazine offers extensive recipe testing and cooking instructions as well as evaluations of kitchen equipment and branded foods and ingredients.” Retrieved February 2, 2017.
“Cooks Illustrated” is not kidding when they talk about the recipes being tested. The recipe listed several ways to make a roux for Gumbo. I perused them as Alan prepared to make the oven baked flour roux recipe. His choice was a recipe to cook the flour in the oven for forty minutes to toast the flour to the color of cinnamon.
Okay then. Are we there yet? When toasting flour the cook puts the flour in a pan in the oven and then pulls the pan out to stir the flour. (Question: Every time the oven is open and the flour is removed from the oven to be stirred makes the oven temp fluctuate, right?) Well an hour and a half later… the flour was close enough.
The author of the recipe for Chicken and Sausage Gumbo is Annie Petito.
Photos by CKatt January 2017
Ingredients and method for Chicken and Sausage Gumbo Recipe:
Adapted by Alan the cook
1 cup or 5 ounces of flour
Method to bake the flour:
First: Oven at 425 degrees F with oven rack placed in the middle of the oven. Stir occasionally. When flour begins to have a “nutty aroma” and smells like “burnt popcorn” stir more frequently. Takes 45-55 minutes. Transfer to a medium bowl.
Sauté the vegetables until softened – 5-7 minutes at medium heat:
- 1 tbsp of vegetable oil
- 1 onion finely chopped
- 1 green bell pepper finely chopped – red bell pepper was used
- 2 celery ribs finely chopped
Add the herbs, spices and garlic cook about 1 minute:
- 1 tbsp minced fresh thyme
- 3 minced garlic cloves
- 1 tsp paprika
- 2 bay leaves
- ½ tsp cayenne pepper
- 1/4 Salt and pepper each
♫ ♫ ♫ ♫ ♫
At this point, add 2 cups of chicken broth to the pan and chicken “in a single layer”; bring to a simmer. Then reduce heat to medium low, cover and cook for 15-17 minutes.
Alan added a 1/2 teaspoon of Filé Powder, which is made from sassafras.
- 4 cups chicken broth at room temperature – use 1/2 for broth and 1/2 for the roux
- 2 cups of boneless, skinless, trimmed chicken thighs
Remove chicken to a plate to cool.
Take the toasted flour and slowly add the chicken broth using a whisk until a smooth, thick batter/paste forms. Slowly whisk the batter into the broth over medium heat gradually. Make sure each addition of batter is well mixed into the broth. Add sausage.
- 8 ounces of Andouille sausage halved and sliced into ¼ inch pieces. Kielbasa sausage used
Simmer uncovered 20 -25 minutes until gumbo thickens. In the meantime shred the chicken thighs into bite-size pieces. Then add to the pot with the scallions.
- 6 scallions thinly sliced
Remove the pot from heat; remove the bay leaves, add the vinegar and season with salt and pepper
- 1 tsp distilled white vinegar – rice wine vinegar was used
Serve over white rice. Substituted quinoa
Pass the hot sauce!
There are many ways to prepare chicken and Gumbo. This was good the first day. I think it needed the andouille sausage for oomph.
I’m bringing this recipe over to Angie’s Fiesta Friday #157. Co-hosts this week are Andrea @ Cooking with a Wallflower and Su @ Su’s Healthy Living.
Thanks for stopping by my kitchen!
Have a pleasant day wherever you are.