Mardi Gras is upon us quickly, tomorrow. Here is a great New Orleans dish to get you in the mood and satisfy your soul. Yum yum yum. Plus a great way to clean out your fridge. You probably have most of what you need.
3 tablespoon plus 1/2 cup vegetable oil
1 pound cajan sausage
1/2 pound ground beef
4 pounds chicken thighs, skin removed
1 tablespoon Emerill's Essence or Creole seasoning
1 cup all-purpose flour
1 chopped onions
1 cup chopped okra
2 chopped anhiem peppers
1 jalapeno pepper seed intact
1 Serrano seeds removed
1 teaspoon salt
1/2 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
In a large enameled cast iron pan or Dutch oven heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and ground beef, cook until well browned. Remove the meat with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with the Emerill's Essence and add in batches to the fat remaining in the pan.
Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
Scrape the pan to release the goodness, flavor hides in the scrapings. But leave them in there loose.
Combine the remaining 1/2 cup oil and the flour in the same pan over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux.
Don't worry about the scrapings they add flavor. Worry about burning your roux. It is easy to do and ruinens everything, stir constantly!
Add the onions, ocra, and peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne and bay leaves stir and cook for 2 minutes.
Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
Delicious. A wonderful way to warm your insides and get ready for Mardi Gras!