Thursday, July 12, 2012
Thursday's Southern Recipe
In honor of my Justice Seekers series, to which I've included some of my family's favorite recipes in the back of the upcoming release To Write a Wrong: A Justice Seekers Novel, releasing in September. But I'll be sharing some with those who are signed up for my newsletter, and I'll be sharing some here every Thursday.
Today's recipe is shared by my Aunt Millicent Bridges
Aunt Millie’s Chicken and Sausage Gumbo
3 pounds of chicken breasts and thighs (bone in & skin on)
4 cups roux (see recipe below)
5 cups hot water
4 cups chicken stock
Salt & pepper
2 pounds sausage
1 can Rotel tomatoes
Boil chicken breasts and thighs until tender.
Place roux (4 cups) into a 6-quart pot. Add hot water, chicken stock, then salt and pepper to taste. Cook for about 1 hour.
Debone chicken and cut into bite-sized pieces. Slice sausage into ½-inch rounds.
Add chicken, sausage, and can of tomatoes to gumbo and cook about 30 more minutes.
Serve over rice.
Roux is a mixture of oil and flour that is browned and used in many South Louisiana dishes—especially gumbos.
2/3 cup oil
2/3 cup flour, sifted
4-cup glass measuring cup
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green pepper, chopped
4 cloves minced garlic
1/2 cup parsley, chopped
l/2 cup green onion tops, chopped
Mix oil and flour in a 4 cup glass measuring cup. Microwave uncovered on High
for 6-7 minutes. At 6 minutes, stir the roux. It should be light brown at this point.
Microwave another minute, more if needed, to reach a dark brown color. Roux will be extremely hot, so be careful!
Add the onions, celery, and green pepper to the hot roux. Stir and microwave on high for 3 minutes.
Add the minced garlic, parsley, and green onion tops to the roux mixture and microwave on high for 2 minutes. If any oil has risen to the top, pour it off.
Add 1/4 cup hot water to the roux mixture to bring back to the 4 cup mark. Stir well.