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<blockquote data-quote="Dannyalcatraz" data-source="post: 9772127" data-attributes="member: 19675"><p>Dinner Tonight: Chicken & Sausage “Bachelor Gumbo”</p><p></p><p><img src="https://i.imgur.com/xKSHdbU.jpg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /></p><p></p><p>Gumbo is a deceptively simple dish, and it can become time consuming to prepare. But it doesn’t have to be.</p><p></p><p>I make at least a half dozen different kinds of gumbos, but one of them- what I call “Bachelor Gumbo”- is stripped down enough that almost anyone can make reliably and quickly. Essentially, it’s the gumbo equivalent of a “dump cake”, and can be cooking with 30 minutes or less of prep time.</p><p></p><p></p><p>INGREDIENTS</p><p>Sausage (tonight’s was a moderately hot link)</p><p>2 cans of chicken breast meat</p><p>2 cans of stewed okra</p><p>Chicken stock</p><p>2 stalks of celery, diced</p><p>2-3 sliced yellow onions</p><p>Diced green onion</p><p>2-3 Bay leaf</p><p>Black pepper</p><p>Parsley</p><p>Tony Chachere’s</p><p>Ground Filé</p><p>Butter or oil</p><p>Salt (optional)</p><p></p><p>Rice</p><p></p><p></p><p>RECIPE:</p><ol> <li data-xf-list-type="ol">slice sausage and brown the medallions in butter or oil until browned</li> <li data-xf-list-type="ol">Remove sausage and sauté your onions & celery</li> <li data-xf-list-type="ol">After your veggies have clarified and browned a bit, add your sausage back to the pot, along with your chicken stock.</li> <li data-xf-list-type="ol">Add your chicken (undrained), your stewed okra, and bay leaf</li> <li data-xf-list-type="ol">Start seasoning with Tony’s, black pepper, and parsley and cook over low to medium heat for 30 minutes, or until the flavors meld & bloom.</li> <li data-xf-list-type="ol">Add filé to the pot near the end for additional thickening & flavor.</li> <li data-xf-list-type="ol">Serve over generous scoops of rice</li> </ol><p></p><p>NOTES:</p><ol> <li data-xf-list-type="ol">Experienced gumbo makers will note I didn’t use “Trinity”. My Mom seems to have a sensitivity to bell pepper, so we don’t use them. I’ve found Poblanos or Anaheims to be acceptable substitutes, but didn’t have any on hand.</li> <li data-xf-list-type="ol">I could have used individual spices instead of Tony’s, but knowing how to properly season a gumbo is a learning process. Since the idea behind Bachelor Gumbo is simplifying the process so that ANYONE can make a tasty meal, I use a commercial creole seasoning mix most people can easily find.</li> <li data-xf-list-type="ol">As an okra gumbo, you don’t technically need a roux or filé. But I like filé in my gumbo, so I always add it.</li> </ol><p></p><p>Forgot the rest of the gallery: <a href="https://imgur.com/gallery/dinner-tonight-chicken-sausage-bachelor-gumbo-sUvG0bu" target="_blank">Dinner Tonight: Chicken & Sausage “Bachelor Gumbo”</a></p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 9772127, member: 19675"] Dinner Tonight: Chicken & Sausage “Bachelor Gumbo” [IMG]https://i.imgur.com/xKSHdbU.jpg[/IMG] Gumbo is a deceptively simple dish, and it can become time consuming to prepare. But it doesn’t have to be. I make at least a half dozen different kinds of gumbos, but one of them- what I call “Bachelor Gumbo”- is stripped down enough that almost anyone can make reliably and quickly. Essentially, it’s the gumbo equivalent of a “dump cake”, and can be cooking with 30 minutes or less of prep time. INGREDIENTS Sausage (tonight’s was a moderately hot link) 2 cans of chicken breast meat 2 cans of stewed okra Chicken stock 2 stalks of celery, diced 2-3 sliced yellow onions Diced green onion 2-3 Bay leaf Black pepper Parsley Tony Chachere’s Ground Filé Butter or oil Salt (optional) Rice RECIPE: [LIST=1] [*]slice sausage and brown the medallions in butter or oil until browned [*]Remove sausage and sauté your onions & celery [*]After your veggies have clarified and browned a bit, add your sausage back to the pot, along with your chicken stock. [*]Add your chicken (undrained), your stewed okra, and bay leaf [*]Start seasoning with Tony’s, black pepper, and parsley and cook over low to medium heat for 30 minutes, or until the flavors meld & bloom. [*]Add filé to the pot near the end for additional thickening & flavor. [*]Serve over generous scoops of rice [/LIST] NOTES: [LIST=1] [*]Experienced gumbo makers will note I didn’t use “Trinity”. My Mom seems to have a sensitivity to bell pepper, so we don’t use them. I’ve found Poblanos or Anaheims to be acceptable substitutes, but didn’t have any on hand. [*]I could have used individual spices instead of Tony’s, but knowing how to properly season a gumbo is a learning process. Since the idea behind Bachelor Gumbo is simplifying the process so that ANYONE can make a tasty meal, I use a commercial creole seasoning mix most people can easily find. [*]As an okra gumbo, you don’t technically need a roux or filé. But I like filé in my gumbo, so I always add it. [/LIST] Forgot the rest of the gallery: [URL="https://imgur.com/gallery/dinner-tonight-chicken-sausage-bachelor-gumbo-sUvG0bu"]Dinner Tonight: Chicken & Sausage “Bachelor Gumbo”[/URL] [/QUOTE]
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