It's finally getting cold here in Texas! My oldest daughter, Madison, is excited to wear her favorite pair of jeans and boots. It also means it's time to go shopping for new winter clothes since they all grew much taller this year. My husband knows not to ask how much we spent at Justice...I will just shrug and then have our 3 girls model their new outfits complete with accessories while taking pictures like they are at a photo shoot. It's like a 2 hour show, and like most men, he would rather watch football and yell at the TV screen like they can hear him. But you know it melts his heart when the girls give him a big hug and say how thankful they are for how hard he works for our family. Seriously, he spoils them way more than I do. Our girls are so sweet and absolutely love their Daddy to the moon and back.
So to warm Daddy up for the pending shopping spree(s), I made this Chicken and Sausage Gumbo because it's his favorite cold weather soup. Time to take my girls to Justice!
1/2 cup olive oil
3/4 cup flour
4 Tbsp Creole seasoning, divided
1 white onion, chopped
3 celery stalks, chopped
2 poblano chilis (roasted, skin and seeds removed), chopped
2 cups andouille sausage, cubed
1 cup frozen okra
6 garlic cloves, minced
6 cups chicken stock
2 dry bay leaves
3 boneless skinless chicken breasts, cut into bite sized pieces
2 boneless, skinless chicken thighs, cut into bite sized pieces
Louisiana hot sauce, to taste
kosher salt, to taste
black pepper, to taste
sliced scallions, for garnish
Roast poblanos over gas stove, or in cast iron skillet until charred. Scape away the skin, cut in half, remove the seeds, and chop.
In a large deep cast iron skillet or large soup pot, whisk together the oil and flour until you have a nice "milk chocolate" roux. Add the andouille sausage, 1 tablespoon of the Creole seasoning, and the trinity of veggies (onion, celery, poblano), stirring to cook until the onion is softened, about 8 minutes. Add the okra and garlic and cook another two minutes. Add the chicken stock, 3 tablespoons Creole seasoning, and bay leaves. Bring to a boil, reduce to a simmer and cook for two hours, stirring occasionally.
Add the chicken and cook additional 20 minutes. Taste and season with hot sauce, salt, and pepper to taste. Serve up in big soup bowls, top with sliced scallions, and serve with steamed rice.
Recipe adapted from Columbia Daily Tribune