This recipe comes from Amanda, one of Sarah's sisters. It's in her own words and it comes with a few disclaimers:
*I only use thighs. I am not a fan of chicken breast....... kinda like chewing the hide off a buffalo--dry and tough. Yuck.
*(I have been waiting years to say this....) I don't measure my seasoning... Does that make me a cook!!!!????? Ok, not really.... my daughter doesn't measure either or I would have gravy to go with my cold biscuit and eggs........
*I also only know how to make a BIG BIG pot. You might wanna downsize some if you are just feeding a few lucky souls. Or you might be eating it for a looooong time.
*This recipe is best if made the night before so all the flavor and yummy can soak overnight. Trust me.... yuuummy.
Blonde Gumbo
12-18 boneless skinless thighs
1 large package of the Zummo sausage (the one that has like 15 links....)
1 jar chicken boullion cubes
5 green bell peppers
4 red bell peppers
3 yellow bell peppers
1 carton of beef stock
1 1/2 cup oil
about 2 cups, give or take a few flurries, of flour
steak seasoning
minced garlic
salt pepper
4-5 batches of green onions
1 pkg of frozen okra WITH tomatoes. If that is not available, use a frozen pkg of okra and dice a small tomato. (the acid in the tomato cuts the slime off the okra)
*I only use thighs. I am not a fan of chicken breast....... kinda like chewing the hide off a buffalo--dry and tough. Yuck.
*(I have been waiting years to say this....) I don't measure my seasoning... Does that make me a cook!!!!????? Ok, not really.... my daughter doesn't measure either or I would have gravy to go with my cold biscuit and eggs........
*I also only know how to make a BIG BIG pot. You might wanna downsize some if you are just feeding a few lucky souls. Or you might be eating it for a looooong time.
*This recipe is best if made the night before so all the flavor and yummy can soak overnight. Trust me.... yuuummy.
Blonde Gumbo
12-18 boneless skinless thighs
1 large package of the Zummo sausage (the one that has like 15 links....)
1 jar chicken boullion cubes
5 green bell peppers
4 red bell peppers
3 yellow bell peppers
1 carton of beef stock
1 1/2 cup oil
about 2 cups, give or take a few flurries, of flour
steak seasoning
minced garlic
salt pepper
4-5 batches of green onions
1 pkg of frozen okra WITH tomatoes. If that is not available, use a frozen pkg of okra and dice a small tomato. (the acid in the tomato cuts the slime off the okra)
You do realize this is making me think and my brain is beyond thinking at this very moment......
Boil the chicken with the boullion cubes (the whole jar) add:
about approximately guesstimate...... 5-10 shakes of the steak seasoning, salt, and pepper.
Add 1 tablespoon of minced garlic
While the chicken is boiling to a yummy fall apart need a sieve to take it outta the water softness.... cut up your veggies and sausage.
Remove chicken from water, add veggies and let boil/simmer for 10 - 15 minutes
Add sausage and let boil/simmer for 10- 15 minutes while you break up your chicken into yummy bite size pieces. Don't shred it; just break it up.
Add chicken back into broth
Let that come back up to a slow boil.
In another pan, heat the oil up on medium heat... almost high but not really. When it is hot, add your flour a bit at a time until you have a thick, curdled look to the whole mess. If it gets play doh-ey, add some more oil. You want it pliable, but also want it to "settle" back into a liquid state after you stir it.
DO NOT..... DO NOT WALK AWAY FROM YOUR ROUX. It will burn really fast and then it is ruined. Stir continuously until you have a desired darkness. Now, remember..... too dark and it is burned. Too light and you have no flavor. I prefer tanned..... like my dream me as she strolls down my dream beach in my dream body.... with my dream man. :)
Add the roux to the pot. It will bubble and steam... wear oven mitts or prepare to endure the heat. Youch. Oh, and don't drop the roux on any body parts... I did that once and ended up with a hole and 15th degree burn on the top of my foot that like to have never healed. Be careful!!!
I stir my roux in with a wire whisk. It might appear to be lumpy, just continue to stir.... it will all settle in nicely. Like my body in my big, soft, comfortable bed.
Ok... Now let the whole mess settle and cool for a while. You want all the grease and gunk to rise to the surface so you can skim it off. This is very important. You don't want all that gunk in your food while eating.... it is similar to eating slimy slime with some chicken and sausage. Euuwwwww.
Let it cool overnight and then in the morning... skim that yuck away again. Heat and enjoy!!!!!!!
Helpful hint: If you take some of the stock out BEFORE you add the roux it makes an excellent addition to the rice when you cook it. Whatever water you use to cook the rice... go 1/2s with the stock (half water/ half stock).
Boil the chicken with the boullion cubes (the whole jar) add:
about approximately guesstimate...... 5-10 shakes of the steak seasoning, salt, and pepper.
Add 1 tablespoon of minced garlic
While the chicken is boiling to a yummy fall apart need a sieve to take it outta the water softness.... cut up your veggies and sausage.
Remove chicken from water, add veggies and let boil/simmer for 10 - 15 minutes
Add sausage and let boil/simmer for 10- 15 minutes while you break up your chicken into yummy bite size pieces. Don't shred it; just break it up.
Add chicken back into broth
Let that come back up to a slow boil.
In another pan, heat the oil up on medium heat... almost high but not really. When it is hot, add your flour a bit at a time until you have a thick, curdled look to the whole mess. If it gets play doh-ey, add some more oil. You want it pliable, but also want it to "settle" back into a liquid state after you stir it.
DO NOT..... DO NOT WALK AWAY FROM YOUR ROUX. It will burn really fast and then it is ruined. Stir continuously until you have a desired darkness. Now, remember..... too dark and it is burned. Too light and you have no flavor. I prefer tanned..... like my dream me as she strolls down my dream beach in my dream body.... with my dream man. :)
Add the roux to the pot. It will bubble and steam... wear oven mitts or prepare to endure the heat. Youch. Oh, and don't drop the roux on any body parts... I did that once and ended up with a hole and 15th degree burn on the top of my foot that like to have never healed. Be careful!!!
I stir my roux in with a wire whisk. It might appear to be lumpy, just continue to stir.... it will all settle in nicely. Like my body in my big, soft, comfortable bed.
Ok... Now let the whole mess settle and cool for a while. You want all the grease and gunk to rise to the surface so you can skim it off. This is very important. You don't want all that gunk in your food while eating.... it is similar to eating slimy slime with some chicken and sausage. Euuwwwww.
Let it cool overnight and then in the morning... skim that yuck away again. Heat and enjoy!!!!!!!
Helpful hint: If you take some of the stock out BEFORE you add the roux it makes an excellent addition to the rice when you cook it. Whatever water you use to cook the rice... go 1/2s with the stock (half water/ half stock).
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