Reduced Fat Chicken and Sausage Gumbo
"This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil."
photo by Red_Apple_Guy
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
14
ingredients
- 1 cup all-purpose flour
- 2 cups onions, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 skinless chicken, boiled
- water, to cover
- 1⁄2 lb smoked sausage, cut in 1/4-inch rounds
- 1⁄2 lb andouille sausage, sliced
- 2 garlic cloves, chopped fine
- 2 chicken bouillon cubes
- 1⁄2 cup green onion top, chopped
- 1⁄4 bunch fresh parsley, chopped
- salt
- black pepper
- cayenne pepper
directions
- For the dry roux: In a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean. Stir constantly to keep the flour browning evenly. When steam comes off the flour, reduce heat and keep stirring. Do not burn. Continue until it reaches a tan color. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon. You are looking for a mahogany color. When complete,remove from heat and continue stirring until cooking stops; then let stand a while to cool. This can be made ahead and stored in a zip-lock freezer bag in the freezer.
- Remove the skin and fat from the chicken. Cook with water to cover and cool. Debone and chop the chicken into small chunks. Reserve the liquid.
- In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery; cook until the onions are clear, then add the smoked sausage and andouille. Add the broth from above and the garlic. Bring to a boil and reduce to a simmer. Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo. Now check the liquid, adding some broth or hot water if needed. It should have the color of the roux and be just slightly thickened. Simmer for about 30 minutes. Add salt and black pepper to taste, then add ground red (cayenne) pepper -- enough to just prick the tongue. About 5- 10 minutes before removing from heat, add the green onion tops and parsley. To serve, put a scoop of rice in your bowl and ladle on the gumbo. You should have plenty of French bread to complete your meal, and then top it off with a good tossed salad.
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Reviews
-
This was a really good lower fat gumbo. The dry roux is such a great idea. I did it in a 400-degree oven so I didn't have to put in any effort at all. I had a few shrimp I threw in at the end just because they were there. :) Oh, and I used grilled chicken breasts that I shredded because that is what I had already cooked. Really really good with a fraction of the fat, yet all the flavor one could ask for! It only took a decade to get a review; I hope it was worth the wait, lol.. :) Thanks for sharing!
Tweaks
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Added a few shrimp and baked the flour in a 400-degree oven until it was the color of cinnamon, about 45 minutes; I stirred it 3 or 4 times. Grilled or baked chicken is tastier if you have it available and throw in a bay leaf if you have it. Beers!!
RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
