Foodie Blog Roll 2

Wednesday, July 27, 2011

Slow Cooked Chicken and Sausage Cajun Gumbo Topped with Bacon

I was trying to decide what to do with the grilled chicken sausage, fresh okra and chicken breasts that I had in the fridge. Bam! Gumbo!!! I love me some cajun food and I would not wait to make this. I looked through the fridge to see what other veggies and goodies I had and the only things I had to grab from the store were celery and chicken broth. The best part about this meal is that besides cooking the chicken, everything cooks in a crock pot, so you don't have to spend all day cooking.

Slow Cooked Chicken and Sausage Cajun Gumbo Topped with Bacon

I have made soups before, but I wanted this to come out thick, like a traditional gumbo, so I did a little research. To thicken this gumbo, I used okra and also a roux (an equal amount of wheat flour and fat).

I was quite pleased with the thickness of the gumbo! It had splendid flavor and was not excessively spicy. I also had some cooked turkey bacon in the fridge, so I heated it, chopped it up and topped the gumbo with it. (I know, not traditional!) 

Slow Cooked Chicken and Sausage Cajun Gumbo Topped with Bacon
     serves 6
For the Roux:
1/4 C wheat flour
1/4 C vegetable oil
For the Chicken:
3 boneless, skinless chicken breasts, cut into small bites (about 3 cups)
1/2 tsp Cajun seasoning
For the Gumbo:
3 1/2 C reduced-sodium chicken broth or stock
2 cooked chicken sausages, sliced then quartered
1 onion, roughly chopped
1 green bell pepper, roughly chopped
2 celery stalks (including leaves), sliced
2 C fresh okra, chopped
3-4 garlic cloves, minced
1 tsp cajun seasoning
1/2 tsp cayenne pepper
1 T hot sauce (I use Louisiana)
For the Rice:
1 C brown rice
2 1/2 C reduced-sodium chicken broth
Optional:
Cooked turkey bacon, chopped

For the roux, use a small sauce pot and pour wheat flour and oil in, on medium-high heat. Whisk together and cook for about 4 to 5 minutes, stirring constantly. 
Reduce heat to medium, but keep stirring. Cook for another 15 minutes or until the roux turns reddish brown. Do not let this burn! Let roux cool.

Meanwhile, in a large skillet, begin cooking chicken on medium heat. Sprinkle with 1/2 tsp of cajun seasoning and continue to cook until just cooked through. 
Take off heat.
In crockpot, pour in chicken broth and cooled roux and stir to combine, making sure there are no lumps. Add chicken, chicken sausage, onions, bell peppers, celery, okra and garlic. Stir. Add seasonings and hot sauce and stir. Put lid on and cook for 8-10 hours on low or 4-5 hours on high. (I cooked mine for 5 hours on high and it was perfect).

Meanwhile, cook brown rice in chicken broth, according to package directions. 

To serve, scoop brown rice in bowl, 

ladle in some gumbo,

then ladle in some broth.

Top with turkey bacon, if desired (optional, but actually very good!)

This gumbo was filled with poultry: chicken breast, chicken sausage AND turkey bacon for the top. But for your own twist, some other great options are shrimp, andouille sausage, crab meat, duck, ham or oysters. Or you could even do a vegetarian gumbo, gumbo z'herbes.

If you get the thickness and the spices right, I don't really think it matters WHAT you throw in there, it will be fabulous!

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3 comments:

  1. That'a some mighty fine looking gumbo!

    I have 5 Cajun recipes on my site you're welcome to use. My grandpa, (Paw Paw), was raised in St. Charles, Louisiana. These recipes have been handed down for many generations. The last o ne comes out tomorrow.

    I love the shrimp creole.

    ReplyDelete
  2. Thanks, Curt! I will have to check them out! My husband LOVES Cajun food....might have to surprise him with a Cajun feast soon!!! ;)

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  3. Oh wow, this looks like something my hubby would LOVE!! I just found ur blog & I have already found multiple recipes I wanna try! :-)

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