I've been wanting to make this forever...Gumbo my way...which means not as much fat and with turkey sausage instead of andouille and with brown rice. I know I know, horrible to the peeps of New Orleans...but it turned out really flavorful and a keeper of a recipe (to follow). I love me some shrimp head so be weary of the the pictures :) Cheers!
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Recipe adapted from Emeril with changes:
Tammy's Healthier Gumbo
- 1 tablespoon plus 2 oz olive or canola oil
- 2 T unsalted butter
- 1 pound smoked turkey sausage sliced into 1/2-inch thick pieces
- 4 pounds chicken thighs, skin removed
- 1 cup all-purpose flour
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup red bell peppers, diced
- 1 cup okra, sliced, frozen if you can't find fresh
- 1/4 cup garlic, chopped
- 1/4 teaspoon cayenne
- 3 bay leaves
- 9 cups chicken stock or water
- 1/2 cup, green onion, sliced
- 2 tablespoons chopped parsley leaves
- 1 tablespoon thyme
- 1 tablespoon oregano
- black pepper and salt as needed
- Brown rice as needed
- Hot sauce (love Tapatio!)
1. In a dutch oven or large pot, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage.
2. Salt and pepper the chicken and sear into the pan with oil if needed. 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
3. Combine the remaining cup oil, butter, and flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
4. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes.
5. Add back the sausage then salt, cayenne, bay leaves. Slowly add the chicken stock or water, 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.
6. Add the chicken thigh to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
7. Remove the pot from the heat. Remove 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.
8. Return the meat to the gumbo and stir in the green onions, parsley.
9. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Don't forget the hot sauce!
2. Salt and pepper the chicken and sear into the pan with oil if needed. 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
3. Combine the remaining cup oil, butter, and flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
4. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes.
5. Add back the sausage then salt, cayenne, bay leaves. Slowly add the chicken stock or water, 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.
6. Add the chicken thigh to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
7. Remove the pot from the heat. Remove 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.
8. Return the meat to the gumbo and stir in the green onions, parsley.
9. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Don't forget the hot sauce!
