The Last Gumbo of the Season
I have a secret; well, a confession, really. I’m from Louisiana, 36 years old and have never made a roux. If you are at all familiar with Louisiana cuisine, this may surprise you. But the truth is, back in the day when I could’ve learned how to make a roux (because just about every dish my mother or grandmother made started with a roux) I just wasn’t interested. It looked too time-consuming and complicated. Now that I’m the cook, there are easier ways of doing it. Like that wonderful invention Savoie’s roux in a jar. Or what I’ll be using today: Louisiana Purchase gumbo mix. See, I like to cook; but I’m not a glutton for punishment. I like making things easy when it doesn’t affect the quality or taste. A little chicken, some smoked turkey (that truly tastes better than tasso!), add in some deer sausage, and voila! Ça c’est bon!
Chicken & Sausage Gumbo
1/2 lb smoked sausage
1/2 lb chicken, preferably boneless
1 small pkg pork tasso (I used homemade smoked turkey breast)
1 pkg Louisiana Purchase gumbo mix
2 cups chicken broth
6 cups water
4 T oil
4 eggs, optional
In a large skillet, heat oil over med-hi heat. Add sliced sausage and cook until browned. Transfer sausage from skillet to a medium stock pot. Add Louisiana Purchase gumbo mix to oil in skillet and stir until mix has absorbed all the oil. Transfer to stock pot and add water and chicken stock. Mix well.
Bring to a boil, stirring often. Add chicken and tasso. Return to boil for 7 minutes. Cover, reduce heat and simmer for 25 minutes.
Crack eggs directly into cooking pot, one at a time. Be careful not to break yolk. (Eggs will cook and remain whole.) Do NOT stir. Cook for an additional 7 minutes.
Serve over rice.