The White Oak Experience 71
Food Item: Chicken and Sausage Gumbo (courtesy Chef John Folse)
Yield:8–10 servings
Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily
available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added
to this everyday dish for a special Sunday or holiday version.
Ingredients
One 5-lb (2.25 kg) stewing hen
1 lb (500 g) smoked sausage or andouille
1 c (240 ml) oil
11 / 2 c (340 g) flour
2 c (450 g) diced onions
2 c (450 g) diced celery
1 c (225 g) diced bell peppers
(^1) / 4 c (57 g) minced garlic
3 qt (2.8 l) chicken stock
24 button mushrooms
2 c (450 g) sliced green onions
1 bay leaf
Sprig of thyme
1 tbsp (14 g) chopped basil
Salt
Cracked black pepper
Louisiana hot sauce
(^1) / 2 c (113 g) chopped parsley
Cooked white rice
Preparation
Using a sharp boning knife, cut hen into 8–10 serving
pieces. Remove as much fat as possible. Cut smoked
sausage or andouille into^1 / 2 -inch slices and set aside.
In a two-gallon stockpot, heat oil over medium-high
heat. Whisk in flour, stirring constantly until golden
brown roux is achieved. Stir in onions, celery, bell
peppers, and garlic. Sauté 3–5 minutes or until
vegetables are wilted. Blend chicken and sausage into
vegetable mixture and sauté approximately 15
minutes. Add chicken stock one ladleful at a time,
stirring constantly. Bring to a rolling boil, reduce to a
simmer, and cook approximately 1 hour. Skim any fat
or oil that rises to top of pot. Stir in mushrooms,
green onions, bay leaf, thyme, and basil. Season to
taste using salt, pepper, and hot sauce. Cook an
additional 1–2 hours, if necessary, until chicken is
tender and falling apart. Stir in parsley and adjust
seasonings. Serve over hot white rice.
Note: You may wish to boil chicken 1–2 hours before
beginning gumbo. Reserve stock, bone chicken, and
use meat and stock in gumbo.
Of course, this Chicken and Sausage Gumbo is great accompanied by a cold beer, but there are also a number
of wine possibilities. The New World Chardonnay from the oyster course could be continued here but the
gumbo lends itself to a number of wine opportunities (as long as the gumbo is not too spicy). The rich and
smoky flavors of the gumbo could be matched by similarity or contrast with Riesling, Gewu ̈rztraminer, Pinot
Grigio, Sauvignon Blanc, Chardonnay, and Pinot Noir.