• Email
  • Pin It
 

Jack’s Spicy Sausage and Chicken Gumbo

 

Contributed by:

Jack's Spicy Sausage and Chicken Gumbo
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Jack’s Spicy Sausage and Chicken Gumbo

In true Cajun style, this recipe was developed by my friend David Kolotkin, the executive chef of Prime Grill NY, who serves it as a soup du jour from time to time. This is how he taught it to DeGustibus at Macy*s cooking school, when he declared "once you go Jack, you never go back". I am indebted to him and share this recipe with you, since it's rave review from all in attendance. Thank you Chef David.

Times

  • Prep Time : 20 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 50 min

Servings

8 people

Ingredients

  • 1 3lb chicken cut in 8 pc (breast cut in 1/2, leg and thigh separated)
  • 1 1/2 - 2 lbs Jack's Gourmet Chorizo Sausage, sliced in 1/4 inch circles
  • 1 cup vegetable oil
  • 1 cup all pourpose flour
  • 3 small Spanish onions, diced small
  • 2 large red bell peppers, diced small
  • 3 stalks celery, diced small
  • 5 cloves garlic, minced
  • 4 qts chicken stock (water can be used also)
  • 1 bay leaf
  • 2-3 tsp Cajun or Creole seasoning (Paul Prudhomme's Magic is good)
  • 1 1/2 teaspoon dried thyme
  • 1 cup finely chopped scallions
  • 1/2 cup chopped flat leaf parsely
  • 2-3 tsp file powder, or to taste

Directions

Preparation

1 Season the chicken with salt and pepper then in a saute pan brown the chicken first on the skin side then all sides, remove the chicken and add the sausage. Brown, and set the chicken and sausage aside
2 Deglaze the pan with 1/2 cup water and reserve the liquid
3 In a heavy gauge soup pot, and the oil and flour. This is the beginning of a dark Cajun roux. Over medium heat, constantly stir unti the roux begins to turn the color of light coffee (Be careful not to burn yourself as the roux will get VERY hot)
4 Add the vegetables to the roux. The vegetables will cook very quick due to the high temperature of the roux.
5 When the vegetables are cooked (3-5 minutes) whisk in the cold chicken stock in 4 parts to avoid lupms. Add the reserved water from deglazing
6 Add the remaining ingredients (including chicken and sausage) except for scallions, parsely and file powder and simmer for 1 hour always degreasing with a ladle
7 Stir in the scallions and parsely and thicken with file powder of to taste
8 Traditionally this is served over rice
9 The amount of heat can be varied, but how much chorizo is used. More for spicier and less if you wish less heat. If chorizo is too hot, you can substitute Jack”s Gourmet Hot Italian sausage

Source: David Kolotkin, Exec Chef, Prime Grill, NY NY

About AlanB

avatar

I love to eat, but I really love to cook. I've taken many cooking classes and have shared my passion with renowned chefs. My association with Jack Silberstein resulted in a partnership and the creation of Jack's Gourmet. We produce handcrafted deli meats and gourmet sausages with authentic ethnic flavors.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in

Uncategorized

,