(Blowing bubbles looks different at -40. Spring time hurry up!)
The polar blast has begun (-40 degrees ) and there is no way I am venturing out to the store. This means, I am peeking in the fridge to see what I can make. On hand I have the remains of a rotisserie chicken, one package of spicy chicken sausage, and one package of soy Andouille (interesting) as well as some staple ingredients. Below is the result and I must say I am pretty darned impressed for creating a recipe that I pulled out of my… frige. Enjoy!
Chicken and Sausage Gumbo
- 1/2 Cup Flour
- 1/2 Cup Butter
- 1/4 cup olive oil
- 1/2 Cup Onion, chopped
- 1/2 Cup Celery, chopped including leaves
- 1/2 Cup Bell Pepper,chopped
- 4 tbls minced garlic
- 2 Cups Chicken Stock, divided
- 2 TBS Cajun Spice (I used the yummy stuff from AllSpice in the East Village)
- 1 pound Soy Andouille Sausage, diced
- 1 pound (approximate) chicken meat from a Rotisserie Chicken
- 1 pound spicy chicken sausage, casings removed and diced
- 1/2 Cup per serving White Rice
- Roux: Heat the butter, add the flour and stir continually over medium low heat for about 10 – 15 minutes
- Saute the onions, bell pepper and celery in olive oil. Add the sausages to brown. Add garlic towards the end.
- Add the vegetables/meat mix to the roux and stir to coat.
- Add 1 cup of the chicken stock
- Mix in the spices. Stir and cook for about 20 minutes over medium heat for all of the flavors to combine and the fat from the sausage to flavor the stew.
- Add the rotisserie chicken and cook until heated through.
- You may need to add more stock to thin the stew.
- I served over rice and considered myself a rock star!