Featured Recipe
Authentic Cajun Gumbo
Ingredients:
· 1 Chicken, Fryer (5-5½ lbs.)
· 3 quarts Water
· 1 quart Chicken stock
· 12-14 ounces Dark roux by weight
· 1 large Yellow onion (chopped)
· 5-6 cloves Garlic (chopped)
· 2 large Bell pepper (optional)
· 1 lb. Cajun smoked sausage
· 2 cups Green onions (chopped)
· Louisiana Love Seasoning Blends to taste
Method:
1. Trim chicken of excess fat, cut into eight pieces, and season with Louisiana Love.
2. Add water and stock to a heavy, nine-quart pot, place over high heat, and cover.
3. Once water is rapidly boiling, add roux a couple of tablespoons at a time, stirring constantly until dissolved, then adding more until desired consistency is reached.
4. Note: If the roux is allowed to rest on the bottom of the pot, it will stick and burn.
5. Note: Roux and water mixture will start to foam and boil over the pot. Reduce heat and stir to keep this from happening.
6. Once all roux is incorporated, reduce heat to medium for a gentle, rolling boil. Do not cover.
7. Split sausage links in half lengthwise, then slice into approximately ½ inch pieces.
8. Add ¼ cup of Louisiana Love, onions, garlic, bell pepper (if using), and sausage.
9. Add chicken breast and thighs, and allow to cook for 30 minutes.
10. Add remainder of chicken and cook until all chicken is fall off of the bone tender, about 45 minutes to 1 hour.
11. Reduce heat to low, remove chicken and allow to cool until it can be handled, then remove the meat from the bone and break into bite sized pieces.
12. Taste gumbo and adjust seasoning.
13. Cajun Tip: Leave the chicken out of the pot. If cooked longer, the meat will fall apart. The chicken will reheat in each bowl with the hot gumbo.
14. Turn off heat, add green onions, cover and allow to sit for 10-15 minutes.
15. Serve over medium grain, Louisiana white rice.
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