"I made a big pot of Cajun gumbo using home-grown chicken and duck. Started with a good, rich, dark roux and used some smoked chicken stock and organ meats to add a smokey earthiness. I claim no Cajun ancestry but do have a tremendous appreciation for the cuisine. I've gleaned whatever nuggets of Cajun cooking wisdom I can from the likes of Ramsey Elizabeth, Bryan Kayser, Lucius Fontenot, Zoë Huval, Ryan Guillory and others."
Smoked Chicken And Duck Cajun Gumbo With Andouille Sausage
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Recipe Intro From kevmsharp
There are a million ways to make gumbo in New Orleans. Everyone has their own style. This one made with a roux, makes me want to break out my gumbo right now!
1 cup canola oil
1 cup all purpose flour
1 large yellow onion finely chopped
1 medium green bell pepper, cored, seeded and finely chopped
3 ribs celery trimmed and diced
4 garlic cloves, minced
2 tablespoons freshly ground black pepper
1 tablespoon paprika
1/2 teaspoon cayenne
2 teaspoons salt
1 each chicken (or duck) liver, heart and gizzard, finely chopped
8 cups duck or chicken stock
2 1/2 pounds total a combination of smoked chicken and duck, pulled apart into bite-sized pieces
1 pound good quality Andouille sausage, sliced on the bias 1/4-1/3" thick
White rice and sliced scallions for serving
Start by making a dark roux: Heat oil in a heavy-bottomed pot or dutch oven over medium heat. Whisk in flour a bit at a time. Reduce heat slightly to just under medium and continue whisking and stirring and scraping the bottom of the pan as the roux darkens. Continue cooking, adjusting heat as necessary, until roux is a dark, chocolatey brown. Its better to go slowly (if you burn your roux, throw it out and start over). The process may take upwards of an hour to an hour and a half.
Once the roux is done, add the onion, bell pepper, celery, garlic, salt and spices. Continually stir and scrape and bottom of the pot and cook until the vegetables are tender. Add the liver, heart and gizzard and cook, stirring, until cooked through. Add the stock and stir. Over high heat, bring to a boil. Add the smoked chicken and duck and sausage.
Reduce heat and simmer about 1 hour until flavors have melded and the gravy thickened. Adjust the seasonings to desired taste. Serve over white rice and garnish with sliced scallions. For an authentic meal, serve with potato salad and white rolls. As with many soups and stews, gumbo is best left over and is said to be at its peak in flavor on the third day.
1 cup all purpose flour
1 large yellow onion finely chopped
1 medium green bell pepper, cored, seeded and finely chopped
3 ribs celery trimmed and diced
4 garlic cloves, minced
2 tablespoons freshly ground black pepper
1 tablespoon paprika
1/2 teaspoon cayenne
2 teaspoons salt
1 each chicken (or duck) liver, heart and gizzard, finely chopped
8 cups duck or chicken stock
2 1/2 pounds total a combination of smoked chicken and duck, pulled apart into bite-sized pieces
1 pound good quality Andouille sausage, sliced on the bias 1/4-1/3" thick
White rice and sliced scallions for serving
Start by making a dark roux: Heat oil in a heavy-bottomed pot or dutch oven over medium heat. Whisk in flour a bit at a time. Reduce heat slightly to just under medium and continue whisking and stirring and scraping the bottom of the pan as the roux darkens. Continue cooking, adjusting heat as necessary, until roux is a dark, chocolatey brown. Its better to go slowly (if you burn your roux, throw it out and start over). The process may take upwards of an hour to an hour and a half.
Once the roux is done, add the onion, bell pepper, celery, garlic, salt and spices. Continually stir and scrape and bottom of the pot and cook until the vegetables are tender. Add the liver, heart and gizzard and cook, stirring, until cooked through. Add the stock and stir. Over high heat, bring to a boil. Add the smoked chicken and duck and sausage.
Reduce heat and simmer about 1 hour until flavors have melded and the gravy thickened. Adjust the seasonings to desired taste. Serve over white rice and garnish with sliced scallions. For an authentic meal, serve with potato salad and white rolls. As with many soups and stews, gumbo is best left over and is said to be at its peak in flavor on the third day.