I use a store bought roux and rotisserie chicken to simplify this meal. If you do not plan on preparing the gumbo immediately, you can remove the meat from the chicken, and freeze and store it in a resealable plastic container to be used when you prepare the gumbo later in the week. This also speeds up prep time if done ahead of time. I follow the gumbo recipe on the Doguet's Roux with some modifications. I listed the brands of the types of sausage and tasso I prefer below. It takes me a solid 30 minutes to chop all the vegetables and meat, and the gumbo takes two hours to cook. Veggies and meat can be prepped the night before when little ones are asleep, so, that the ingredients just have to be combined and cooked the next day to make life a little easier. A couple of things I want to mention: this recipe calls for two whole stalks of celery, in other words two celery plants, so probably 12 or so celery ribs total. And 2 whole pods of garlic, so probably 20 or so cloves of garlic. Enjoy!
4 quarts Chicken Stock
1 Rotisserie Chicken, remove skin and bones, tear into bite size pieces
16 ounces Savoie's Andouille Sausage, thinly sliced
8 oz Savoie's Pork Tasso, finely diced
16 oz jar Doguet's Roux
2 Stalks of Celery, chopped
1 Large Onion, diced
2 Pods of Garlic, peeled and finely chopped
1 Bell Pepper, diced
4 Cups of Rice
6 Cups of Water
1 Tablespoon Coconut Oil
1. If you have Doguet's Roux, pour the oil on top of the roux into a large pot. Then, use a large spoon to scoop the roux out of the jar into the pot. Then, add the 4 quarts of chicken stock, and turn on the heat to med-high until the chicken stock begins to boil. Turn down the heat to a simmer, and stir the roux with a whisk until it dissolves in the stock. Let the roux and stock simmer for 30 minutes. Note: chicken stock will boil over easily, do not leave the pot unattended when it is on med-high heat.
2. While the chicken stock is simmering, chop all the vegetables and meat: celery, onion, garlic, bell pepper, sausage and tasso. Note: Do not add the rotisserie chicken to the pot until the gumbo is almost finished cooking, the chicken is already fully cooked, and will just need to be warmed through. Once the roux and chicken stock has simmered for 30 minutes, carefully add the chopped veggies and sliced meat to the pot with a spoon. Note: Do not pour the ingredients into the pot of hot chicken stock, so, as not to splash hot liquid. Allow gumbo to simmer and cook for 90 minutes, stirring occasionally.
3. Start cooking the rice. Put 6 cups of water in a medium size pot with 1 tablespoon of coconut oil and bring to a boil. Once the water boils, add 4 cups of long grain white rice, stir, cover with a lid, and reduce the heat to a simmer. Allow to simmer for 25 minutes undisturbed (The directions on the rice package say 15 minutes, but this is not long enough for the rice to cook, the package also calls for 5 cups of water not 6, but a longer cook time and more water seems to get better results, adjust as needed to fit your needs). After 25 minutes, stir the rice thoroughly, and check to see if all the water has been absorbed. If there is still water at the bottom of the pot, cover again and continue to cook for 5 minute increments until the water is gone. If there is no more water, remove the rice from the heat, and keep covered with the lid. Turn off the heat.
4. When the gumbo has about 20 minutes left to cook, stir in the rotisserie chicken and allow to heat through. Once heated through, serve over rice and enjoy.
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