ROUSES_MayJun2019_Magazine-Print

CHICKEN & SAUSAGE GUMBO Recipe courtesy of John Folse & Co. Makes 8-10 Servings WHAT YOU WILL NEED 1 (5-pound) stewing chicken, preferably a hen 1 pound smoked sausage 1 cup oil 1 cups flour

2 cups diced onions 2 cups diced celery 1 cup diced bell peppers cup minced garlic

3 quarts chicken stock 24 button mushrooms 2 cups sliced green onions 1 bay leaf 1 sprig of fresh thyme 1 tablespoon fresh basil, chopped Salt and freshly ground black pepper to taste Louisiana hot sauce to taste cup chopped parsley Steamed white rice HOW TO PREPARE

Restaraunt R'Evolution

Boil chicken 1-2 hours before beginning gumbo. Reserve stock. Bone chicken, discarding bones and reserving meat and stock for use in gumbo. Using a sharp boning knife, cut chicken into 8-10 serving pieces. Remove as much fat as possible. Cut smoked sausage into -inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a 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, then reduce to a simmer and cook approximately 1 hour. Skim any fat or oil that rises to the surface. Stir in mushrooms, green onions, bay leaf, thyme and basil. Season with 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 steamed white rice.

ROUSES photo by Romney Caruso

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