Chef Michele from Wegmans shared their recipe for Chicken & Sausage Gumbo.
Find this recipe and many others at Wegmans.com
1 cup Wegmans Vegetable Oil
2 1/2 cups all-purpose flour
1 pkg (13 oz) Hillshire Farm Beef Smoked Sausage, cut into 1/2-inch slices and quartered (Meat Dept)
2 Tbsp Wegmans Soy Sauce
3 cloves Food You Feel Good About Peeled Garlic, chopped (2 Tbsp)
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
1 tsp dried thyme
2 tsp dried basil, divided
4 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Diced Celery and Onions
2 containers (32 oz each) Food You Feel Good About Chicken Culinary Stock
3 Tbsp Worcestershire sauce
1 large (about 1/2 lb) sweet red pepper, 1-inch dice (about 1 1/2 cups)
1 large (about 1/2 lb) green pepper, 1-inch dice (about 1 1/2 cups)
1 bag (16 oz) cut okra (Frozen Foods)
1 whole plain rotisserie chicken, meat shredded
1 1/2 tsp (or to taste) Tabasco sauce
1 1/2 Tbsp Chef Paul Prudhomme's Gumbo File (Grocery Dept)
2 oz water
You'll Need: 8-qt stockpot, baking sheetDIRECTIONS
Preheat oven on 450 degrees.
- Make roux: Heat oil in stockpot on MEDIUM-LOW. Gradually add flour while stirring with wooden spoon. Cook 75-90 min, stirring frequently at the start of cooking time. Stir constantly after roux begins turning color until roux is chocolate-brown color. (Note after 40 min of cooking, roux should be the color of peanut butter.) Roux will continue to cook even after removing from heat. Set aside.
- Toss sausage with soy sauce in medium bowl. Roast 15-20 min on baking sheet in center rack of oven, until caramelized and quite brown.
- Return roux to stovetop on MEDIUM-HIGH. Add garlic; cook 2-3 min, stirring constantly. Add tomatoes; cook, stirring, until they brown slightly. Stir in thyme and 1 tsp basil. Add celery and onion; cook, stirring occasionally, about 3 min.
- Add chicken stock and Worcestershire sauce; bring to simmer. Add sausage; cook 10-15 min. Add peppers; cook 10 min. Add okra and chicken; season with Tabasco, salt, and remaining basil.
- Make slurry: Whisk together gumbo file and water in small bowl; let stand about 1 min to thicken.
- Remove gumbo from heat; fold slurry into gumbo, using heat-proof rubber spatula and gentle lifting and turning motion.