Sunday, September 26, 2010

Chicken and Sausage Gumbo

Nearly every Saturday I get a Bountiful Basket, it really has helped cut down on our grocery bill.  Which is good, since the gluten-free products cost a bit more. :)  Well, this week I got okra in my basket...never have cooked okra, so when I first saw it a was a bit nervous, but then immediately thought...gumbo!!  So, I made a traditional gumbo, served over rice and everything! I just wish my family was more willing to try new husband eat some of the chicken and sausage, my little one enjoyed the sausage and rice, my older one through a massive fit over the whole thing, but no one was willing to try the okra in it...part poopers. :)  I quite enjoyed it, and will be enjoying the leftovers throughout the week this week.

Chicken and Sausage Gumbo (adapted from Better Homes and Gardens recipe)

1/3 cup brown rice flour
1/3 cup cooking oil
3 cups water
12 oz cooked smoked sausage, quartered lengthwise and sliced
12 oz skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups hot cooked rice

1. For roux, in a medium heavy saucepan stir together rice flour and oil until smooth.  Cook and stir constantly over medium-high heat for 5 minutes.  Reduce heat to medium.  Cook and stir constantly about 10-15 minutes more or until a dark reddish brown color is reached; cool.

2. Place water in a 3 1/2 or 4-quart slow cooker.  Stir in the roux.  Add the rest of the ingredients, mix.

3. Cover and cook on low for 6-7 hours or on high for 3-3 1/2 hours.  Skim off fat.  Serve gumbo over hot cooked rice.

No comments:

Post a Comment