Rebel Recipes: Enjoy delicious gumbo and beat Tulane!

This week, the Rebels travel to my favorite city, New Orleans, and one of the signature dishes of the Gulf South region is gumbo. Louisianans take their gumbo very seriously, a lesson I learned at an early age from my maternal grandmother who hailed from NOLA. We made my grandmother’s gumbo every year for Christmas, and it was an all day affair. Hers was a seafood gumbo, and it was magical.

For this week’s recipe, we are doing a chicken and sausage gumbo, which is a little less complicated than a seafood gumbo, in my opinion. The recipe is based on one from Emeril Lagasse, NOLA icon, restauranteur, AND current Ole Miss dad.

A few words of wisdom before you start cooking: don’t be intimidated by the roux making process, and for the love of all things holy, do not ever under any circumstances put hot dogs in your gumbo.

Please remember to HYDRATE when in NOLA. HOTTY TODDY, and go Rebels on Saturday and Saints on Sunday!

Chicken and Sausage Gumbo

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 cups chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 1 pound smoked andouille sausage, cut crosswise into 1/2-inch slices
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 3 bay leaves
• 6 cups chicken broth
• 1 pound cooked chicken (smoked or rotisserie), cut into 1-inch pieces
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup chopped green onions
• 1 tbsp Tony Chachere’s Cajun Seasoning

Directions

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and CONSTANTLY for 20 to 25 minutes, make a dark brown roux, the color of chocolate. (NOTE: my grandmother referred to the color as “a tarnished penny,” and this is the most accurate description possible.)

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until soft and translucent. Add the sausage, chicken, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low.

Cook, uncovered, stirring occasionally, simmering for 2+ hours. Stir in the parsley and green onions just before serving. Serve over rice with a dollop of potato salad on the edge of the bowl for maximum authenticity.