This is a traditional chicken & sausage (my favorite) gumbo over rice.
And below is how I grew up eating it...over potato salad! Yes, it may sound weird, but chances are you'll love it! My mom's recipe for potato salad is the best: lots of egg and mayo, no mustard! (See recipe below) Sorry for all of the exclamation marks but good gumbo and potato salad is something to get excited over!!!
Chicken & Sausage Gumbo
Dad
1 16 oz jar
roux
1 chicken or 6-8 legs, boneless/skinless thighs, etc. (whatever you have will do)
2-3 Tbs salt
2 tsp pepper
1 onion, chopped
1 green bell pepper, chopped
1 pkg green
onions, chopped, greens and whites separated
1 lb Eckridge
sausage sliced in ¼” crescents
Notes:
Roux - I suggest the bought stuff unless you are a seasoned roux maker.
Chicken - If you are in a hurry or don't want the hassle you can use boneless/skinless chicken pieces, but you don't get as much flavor as you would with the bones. You can even use a rotisserie chicken: De-bone it and just boil the bones down for the broth. Make sure to strain the broth well to remove any bones. If using the rotisserie chicken add your bell pepper and onions after you remove the bones and cook them down for about 10-15 minutes in the broth.
Sausage - Most people like a spicy cajun sausage or andouille sausage but I love good ole plump, fatty Eckridge sausage.
Directions:
Season 1 gallon
of water with salt and pepper. Add thighs, bell pepper and onions (both white onion and whites
off green onions) to your seasoned water. Bring to boil over Medium-high heat and simmer for 45 minutes – 1 hour. Remove chicken from the broth and cool enough to de-bone. Discard bones and reserve the de-boned chicken until the end. In a separate bowl whisk roux while gradually
adding hot broth from boiled chicken. When roux mixture is thinned out then pour it back
into the pot of broth. Gently Boil for about 10 minutes. Season as needed. Add sausage, de-boned chicken and the tops of the green onion and boil
for 1 more minute. Serve with rice and/or potato
salad and Saltine crackers on the side.
Potato Salad
Mom
3
lbs red skin potatoes, (skin-on) diced ¾” or regular brown potatoes, peeled, diced
2 Tbs salt
7 boiled eggs, peeled, chopped
1 ½ cups mayo
3 Tbs sweet
relish
2 Tbs dill
relish
1 tsp salt
& pepper
Boil potatoes
in salted water for about 15 minutes or until tender. Drain.
Add eggs, mayo, relishes, salt and pepper to the potatoes and mix vigorously
with wooden spoon while potatoes are still hot. It should have consistency of very creamy, yet lumpy, mashed
potatoes.
