First and foremost, I have never made or tried gumbo ever. And yes, my gumbo different significantly from what I saw in the recipe which featured a white gumbo, like a chicken pastel or something. But mine was a deep dark red. I do admit my hand faltered when adding my smoked paprika. But I don’t think that was the only reason. This had tomatoes, and I ended up browning the roux nicely. Okay, too much defensive mode going on.
So I was looking for other recipes that have vegetables and I saw that gumbo seemed legit and decent. It made use of andouile sausage and diced cooked chicken meat. I still have homemade oregano, garlic chicken vegetable sausage, as well as cooked ground chicken meat which I can easily use. I sliced the sausage into strips, measured out the ground chicken, then chopped an assortment of vegetables that I wanted to put i n. I started with a saute . Once those were softened, I added the flour, made into a roux with the vegetables.
I then added all of the liquid to deglaze the pan and let this thicken up. It was followed by the meat and spices. Let this cook and simmer for a bit. Eat . This turned out yummy. I thought maybe it was good for 4, but after eating it, yup, it was good for 2 only. Hearty portions.
Chicken and Vegetable Gumbo Recipe
1 tablespoon of olive oil
1/2 cup carrots, minced
1 medium onion, minced
4 bunches of leeks, chopped
6 to 8 cloves of garlic, minced
2 tablespoons of flour
3/4 cups tomatoes
2 cups stock
60 grams of sliced sausage
60 grams of cooked chicken meat
1 cup rice
dash of celery seed, paprika, salt, pepper
to taste some cajun seasoning
Saute the garlic, carrots, onion and leeks in a pan. Once these are all soft. Add in teh flour and let this brown a bit. Add in the stock and tomatoes and let this thicken. Add in the rice, sausage, chicken, and seasoning. Let this simmer, then adjust seasoning as needed. Serves a heavy two portions!