Name: Jack’s Spicy Sausage and Chicken Gumbo
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1 3 lb chicken cut in 8 pc (breast cut in 1/2, leg and thigh separated); 1 1/2 - 2 lbs Jack's Gourmet Chorizo Sausage (sliced in 1/4 inch circles); 1 cup vegetable oil; 1 cup all pourpose flour; 3 small Spanish onions (diced small); 2 large red bell peppers (diced small); 3 stalks celery (diced small); 5 cloves garlic (minced); 4 qts chicken stock (water can be used also); 1 bay leaf; 2-3 tsp Cajun or Creole seasoning (Paul Prudhomme's Magic is good); 1 1/2 teaspoon dried thyme; 1 cup finely chopped scallions; 1/2 cup chopped flat leaf parsely; 2-3 tsp file powder (or to taste)

In true Cajun style, this recipe was developed by my friend David Kolotkin, the executive chef of Prime Grill NY, who serves it as a soup du jour from time to time. This is how he taught it to DeGustibus at Macy*s cooking school, when he declared “once you go Jack, you never go back”. I am indebted to him and share this recipe with you, since it’s rave review from all in attendance. Thank you Chef David.

Jack’s Spicy Sausage and Chicken Gumbo

Prep Time 20

Cook Time 1 30

Total Time 1 50

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Servings

Ingredients

1 3 lb chicken cut in 8 pc breast cut in 1/2, leg and thigh separated
1 1/2 – 2 lbs Jack’s Gourmet Chorizo Sausage sliced in 1/4 inch circles
1 cup vegetable oil
1 cup all pourpose flour
3 small Spanish onions diced small
2 large red bell peppers diced small
3 stalks celery diced small
5 cloves garlic minced
4 qts chicken stock water can be used also
1 bay leaf
2-3 tsp Cajun or Creole seasoning Paul Prudhomme’s Magic is good
1 1/2 teaspoon dried thyme
1 cup finely chopped scallions
1/2 cup chopped flat leaf parsely
2-3 tsp file powder or to taste

Instructions

Preparation

1 Season the chicken with salt and pepper then in a saute pan brown the chicken first on the skin side then all sides, remove the chicken and add the sausage. Brown, and set the chicken and sausage aside 2 Deglaze the pan with 1/2 cup water and reserve the liquid 3 In a heavy gauge soup pot, and the oil and flour. This is the beginning of a dark Cajun roux. Over medium heat, constantly stir unti the roux begins to turn the color of light coffee (Be careful not to burn yourself as the roux will get VERY hot) 4 Add the vegetables to the roux. The vegetables will cook very quick due to the high temperature of the roux. 5 When the vegetables are cooked (3-5 minutes) whisk in the cold chicken stock in 4 parts to avoid lupms. Add the reserved water from deglazing 6 Add the remaining ingredients (including chicken and sausage) except for scallions, parsely and file powder and simmer for 1 hour always degreasing with a ladle 7 Stir in the scallions and parsely and thicken with file powder of to taste 8 Traditionally this is served over rice 9 The amount of heat can be varied, but how much chorizo is used. More for spicier and less if you wish less heat. If chorizo is too hot, you can substitute Jack”s Gourmet Hot Italian sausage
Source: David Kolotkin, Exec Chef, Prime Grill, NY NY