The soup and stew wagon has arrived. Cold weather or not, it is my favorite season. I am ready to fill the bellies of my family and friends with hearty and soul warming foods. Who cares if it is still 85 degrees, it is autumn for crying out loud!
This is award winning recipe belongs to Alcee “Butch” Bayard. He has been crafting and tweaking this recipe for nearly a lifetime. He recently walked away with a first-place trophy. He said that the addition of whole wheat flour in place of a portion of the all-purpose flour made the difference in preparing the roux, and it scored him a first place trophy, after years of placing third.
A definite crowd pleaser. There is what seems like a million versions and twists on gumbo, and most are good. This one is very good, and it ranks as a keeper at my house. Careful, this version can pack some heat as it sits overnight, or in my case a few days before I served it up to the crowd.
Chicken and Sausage Gumbo
Serves a Crowd (12-15)
Recipe from Food Network Alcee “Butch” Bayard
2/3 cup canola oil
3/4 up all-purpose flour
3/4 cup whole-wheat flour
1/4 cup finely chopped onion, plus 2 cups roughly chopped
1 cup low-sodium chicken broth
1 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons cayenne pepper
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
1pound smoked sausage, sliced
8-ounces tasso ham or andouille sausage, diced
1-1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
3-4 scallions, chopped
Cooked white rice, for serving (optional).
1. Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until he roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
2. Meanwhile, bring the broth and 20 cups of water to a boil in a large pot. Add the roughly chopped onions, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2-1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso ham or smoked sausage. Reduce the heat to low: simmer 1-hour.
3. Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat from the surface, then stir in the scallions. Serve over rice.
Amy (Savory Moments)
We love gumbo – this one looks perfect for a cook day. Yum!
Sam Hoffer / My Carolina Kitchen
Anything that starts with a roux has to be good. I haven't had a good gumbo in a very long time. That's about to change.Sam
We've finally gotten chilly enough down here to crave some comfort gumbo. Great recipe, Velva. Now if I only had a working kitchen!
We had temps in the 80's early last week, then Hurricane Sandy caused us to have cold winds for 3 or 4 days in a row. It even got down in the 30's. Was back up to the 70's or 80's yesterday.I made a huge pot of soup on those cold days. Luv gumbo, next cold snap, will have to make some.
Oh, how we love Gumbo. I have made it all sorts of ways, and with the kids coming home for a week (Thanksgiving) this will be on my list. Thanks.
Velva,Everything is so weird here–snow one day, 72 degrees the next. But I am keeping this gumbo recipe handy for the stormy weather.
Hi there. Food on Friday this time is all about sausages! So it would be great if you linked this in. This is the link . Have a good week.
Yes, it is time for soups and stews. A nice recipe for me to stir up this weekend.
SavoringTime in the Kitchen
I hate to think of turning the clock back too! Crank up the comfort food and turn on the lights. This looks delicious, Velva!
Mmm…I love gumbo! Here it is certainly soup/stew weather. This looks great and nice and hearty 🙂
ooohhhh I love gumbo! Especially spicy gumbo!
Rosa's Yummy Yums
That looks so scrumptious and comforting! A dish I've never had… Cheers,Rosa
This is totally a recipe after my own heart…I adore gumbo and it's absolutely the weather for it. Thanks for the inspiration!
It's always interesting to me to see how others make gumbo. 1.5 cups flour and only one cup of broth but 20 cups of water! Different from the gumbo I cook from Paul Prudhomme's classic Cajun cookbook but the results are the same! And dat's a whole lotta cayenne peppa! Spicy!
Cathy at Wives with Knives
Love meals like this on cold, rainy fall days. This looks delicious, Velva.
So I see you got back home before the snow hit the mountains last week! Either way, this gumbo would warm you up from the inside out.
Ocean Breezes and Country Sneezes
Oh my this looks so delicious! I love gumbo! I could go for a bowl right now on this chilly New England day!Is that a new photo of you? I don't remember seeing it before! It's just lovely!
wonderful! so perfect for these chilly nights!
you've automatically moved up in my list of favorite people because you didn't taint your gumbo with shrimp or various other seafoods. bravo! 🙂
I adore gumbo and anything cajun! A must-add to my list of stews to make this month; wish it was colder though! 🙂
I haven't had gumbo in AGES!!! Not a very Aussie dish. 🙂 I love the sounds of this one, Velva. 🙂