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
Creole Spiced Coleslaw
I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …
Memphis Beale St. BBQ Brisket with Whiskey Sauce
Beef brisket is one of my favorite cuts of meat. When cooked just right, it is incredibly tender and flavorful, and one of the most affordable cuts to boot! However there are an abundance of …
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 …
Nigella Caesar Dressing
This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We’ve managed to make it vegan and low cholesterol with a little spice …
Poudre de Colombo Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …
Enjoy