Melange Gumbo

Name: Melange Gumbo
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 15
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille sausage, thinly sliced; 59 milliliters Cajun seasoning; 2 kilograms chicken; 567 grams fresh chicken sausage; 473 milliliters all-purpose flour; 2 larges green bell peppers, chopped; 15 servings Kosher salt and freshly ground pepper; 1 large onion, chopped; 2 teaspoons red pepper flakes; 1 bunch scallions, chopped; 340 grams skinless, boneless chicken breasts, cut into pieces; 567 grams smoked turkey thigh, skin and bones removed, cut into pieces; 473 milliliters vegetable oil

You can never have too many main course recipes, so give Melange Gumbo a try. One portion of this dish contains roughly 46g of protein, 37g of fat, and a total of 589 calories. This recipe serves 15. From preparation to the plate, this recipe takes around 4 hours and 50 minutes. Head to the store and pick up andouille sausage, kosher salt and pepper, onion, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a dairy free diet. This recipe is typical of Creole cuisine.

Instructions

Heat 2 cups vegetable oil in a large Dutch oven over medium-high heat until hot, about 5 minutes. Reduce the heat to medium, then whisk in the flour in 2 additions until the mixture is the consistency of cake batter. Continue cooking, whisking constantly, until the roux is dark brown, about 20 minutes.

Ingredients you will need

Vegetable Oil

All Purpose Flour

Equipment you will use

Whisk

Dutch Oven

Remove from the heat, then stir in half each of the onion and bell peppers. Set aside until ready to use.

Ingredients you will need

Bell Pepper

Onion

Combine the whole chicken, 10 cups water, the red pepper flakes, 1 tablespoon salt and 1 teaspoon pepper in a large pot. Bring to a boil and cook 1 hour. Strain the broth, then return to the pot and set aside.

Ingredients you will need

Red Pepper Flakes

Whole Chicken

Pepper

Broth

Water

Salt

Equipment you will use

Pot

Remove the chicken skin and bones, then cut the meat into bite-size pieces.

Ingredients you will need

Meat

Heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the chicken sausage and cook, turning, until cooked through, 6 to 8 minutes.

Ingredients you will need

Chicken Sausage

Let cool slightly, then slice.

Add 16 cups water to the pot with the broth and bring to a boil.

Ingredients you will need

Broth

Water

Equipment you will use

Pot

Add the roux; cook over medium-high heat, stirring, until it dissolves, about 5 minutes. Stir in the remaining onion and bell peppers. Return to a boil, then reduce the heat to medium, cover and cook, 1 hour.

Ingredients you will need

Bell Pepper

Onion

Add the andouille sausage and raw chicken breasts, reduce the heat to medium low and cook, covered, 30 more minutes.

Ingredients you will need

Andouille Sausage

Chicken Breast

Add the smoked turkey, sliced chicken sausage, cooked chicken pieces and scallions and simmer, covered, 30 minutes. Skim the fat off the surface, then stir in the Cajun seasoning.

Ingredients you will need

Cajun Seasoning

Chicken Sausage

Chicken Pieces

Green Onions

Whole Turkey

Serve over rice.

Ingredients you will need

Rice

Photograph by Yunhee Kim

Equipment

Ingredients

Servings:

454grams

andouille sausage, thinly sliced 59milliliters

Cajun seasoning 2kilograms

chicken 567grams

fresh chicken sausage 473milliliters

all-purpose flour 2larges

green bell peppers, chopped 15servings

Kosher salt and freshly ground pepper 1large

onion, chopped 2teaspoons

red pepper flakes 1bunch

scallions, chopped 340grams

skinless, boneless chicken breasts, cut into pieces 567grams

smoked turkey thigh, skin and bones removed, cut into pieces 473milliliters

vegetable oil

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Bodega Garzon Uruguay Single Vineyard Albarino with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.