Chuck’s Gumbo
- Details
Down on Western Avenue, around the corner from our brick & mortar storefront, folks still talk in hushed tones about a little place called Sesto’s Cafe, and the legendary gumbo of Chuck Smith. Chicken and sausage are served up alongside the classic trinity of celery, onion, and bell pepper, with a touch of Herbes de Provence, for mouthwatering and memorable flavor.
Sesto’s is gone now, but it’s legacy lives on in Chuck’s famous recipe, which he generously shared with us. We’ve made a few changes, to keep his secrets safe, but this bayou classic is still worthy of every bit of it’s formidable reputation.
Chicken and Sausage Gumbo
Ingredients
For the Roux:
- 1/2 cup flour
- 1/2 cup vegetable oil or butter
For the Gumbo:
- 4 cups onion, chopped
- 1-1/2 cups celery, chopped
- 1-1/2up red or green bell pepper, chopped
- 4-5 cloves garlic, minced
- 1/4 teaspoon Worcestershire powder
- 1 tablespoon Herbes de Provence
- 1 tablespoon Creole Seasoning, ground
- 1 teaspoon Tabasco sauce
- 2 links Andouille sausage, sliced
- 2 pounds chicken thighs, skinless
- 4 cups chicken stock, heated
- Salt, to taste.
- File powder
Instructions
- A large, heavy pot is a must - the heavier the better. Patience is a must - the more the better.
- Mix flour and oil until thoroughly blended before heating. Turn heat on medium-low and immediately begin stirring. Allow roux to brown slowly, stirring constantly.
- When roux is dark brown, add chopped vegetables. Increase heat to medium and stir until onions are translucent. Add seasonings, stirring to blend. Add sausage and chicken, stirring until evenly browned.
- Slowly add heated chicken stock, stirring constantly. Continue stirring until gumbo comes to a simmer. Simmer 1 hour, stirring often and reducing heat if necessary to prevent sticking. Add salt to taste.
- You can adjust the final thickness of the gumbo with file powder, or pass it at the table as a traditional accompaniment.
1 Comment
Leave a Comment
Heavenly Béchamel and More Fun with Mace Blades
Of the five classic French “mother sauces,” béchamel gives us some of the most rich small sauces. Although béchamel may be the most simple to prepare, that doesn’t mean it can’t also show off some pretty …
Fresh Asparagus Soup
Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you’ll have a hearty …
Summer Vegetable Pasta Bake
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, …
Provençal Vinaigrette
Romantic visions of the south of France never disappoint and neither does this playful provencal vinaigrette. Our Provencal Salt is the star, throwing in a burst of salt and herbs that makes the other ingredients …
Chicken & Dumpling Casserole
If you’re looking for a not-too-guilty pleasure to enjoy on a cold winter night, look no further. This hearty dish satisfies all the comfort food cravings, and is made lighter but no less luscious with …
Enjoy