southern favorite: chicken & sausage gumbo

How to make a 5 minute roux RebeccaGordon ButtermilkLipstick Tailgating RecipesCompany’s Coming * Holiday Entertaining * Tailgate Fan Fare

Heaven can be a little spicy…
A rich bowl of smoky gumbo along with a generous helping of devilish potato salad.

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChicken & Sausage Gumbo
makes 6 to 8 servings

1/3 cup oil
1/3 cup flour
1 medium yellow onion, chopped
2 celery ribs, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 tsp creole seasoning
1/4 tsp dried thyme
1 {32-oz} box chicken broth
1 {14-oz} can chicken broth
2 bone-in chicken breasts
1 {16-oz} package frozen okra, divided
1 lb smoked sausage, sliced

The Extras
cooked rice * scallions * saltine crackers * hot sauce
Big Easy Potato Salad

gumbo and potato salad Buttermilk Lipstick Tailgating

one
Stir together the oil & flour in a dutch oven over Medium-High heat.
{image 1 below}

two
Stir constantly for 5 minutes or until your reach the color just shy of a Hershey bar.
{image 2 below}

a nutty aroma will fill your kitchen
you’re almost there… keep going

three
Add the onion & the next 3 ingredients.
Cook for 8 minutes.
{image 3 below}

four
Stir in the creole seasoning & the next 4 ingredients with a 1/2 a bag of okra.
Simmer over low heat partially covered.
Stir the gumbo on occasion for 1 hour & 30 minutes.

five
Remove the chicken & fish out any bones.
Pull the chicken from the bone & shred with a fork.
Return the meat to the pot.

six
Brown the sausage in a skillet & drain well on paper towels.
Add it to the pot.

Add the remaining 1/2 of a bag of okra.
Cook for 30 more minutes, stirring on occasion.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Gumbo

The 411

1. Get the roux started
2. You’re almost there… keep going
3. Ready to add the seasonings, broth & what not

The Roux

Use a 1:1 ratio of flour to oil.

I make a speedy roux that turns a nice rich dark color in about 5 minutes.
Stir every inch of that pot to keep it from burning.
Slide the Dutch oven off of the heat momentarily to keep it a steady color…
Keep stirring.

If Medium-High heat makes you nervous,
take your time at a slightly lower temperature.
I just like to get on with it already.

The Vegetables

Seed & remove the membrane from the green bell pepper.

The okra will add additional thickening power.
I prefer to add a little at the end for color & texture.

How to Make a Roux Rebecca Gordon Gumbo Buttermilk Lipstick

etc

Tailgating At Home Tip

Cool the gumbo at room temperature, uncovered for 30 minutes.
Place in the refrigerator with the lid cocked to one side so that additional steam can escape.

Reheat & transfer to a slow cooker.
Add additional water to thin, if necessary.

Please do. Help Yourself.
Organize an assortment of stir-ins & toppings on a tray.
Serve in mugs or bowls.

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“One Fine Thing” Harry Connick Jr

Harry Connick Jr. – One Fine Thing

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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3 Responses to southern favorite: chicken & sausage gumbo

  1. jan gautro February 17, 2013 at 9:20 am #

    Rebecca, my husband is cajun(we are both from La.) and he introduced me to Gumbo & pot. salad also & it continues to be a favorite for us! Yum! could eat some right now!!!!!

    • Rebecca February 17, 2013 at 11:57 am #

      Jan, I’m so glad you stopped by! I know, “isn’t it the most… to say the least” (one of my fave quotes from Grease) Miss u, R (the smiley face icon is a little creepy– I had to remove it)

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