Chicken and Sausage Gumbo with 10-Minute Microwave Roux (No Tomatoes)
You won't believe how easy it is to make an authentic roux in the microwave. It saves time and calories because you won't need to use as much oil. Because it's our preference, there are no tomatoes in this delectable gumbo.
1pound(454g)diced cooked chicken - (I use a Rotisserie chicken, no skin)
Instructions
Spray a large heavy-duty Dutch oven with a light coating of vegetable oil and saute 1½ cups yellow or white onion, chopped, 1 cup green bell peppers, chopped and 2-3 stalks celery, chopped, and 2-3 garlic cloves, minced. Cover to sweat and cook vegetables while completing the roux.
Stir ¾ cup flour and ⅓ cup vegetable oil together in a microwave-safe bowl. A Pyrex 2-quart batter bowl works perfectly. (If the flour seems too dry, add extra oil, but I never do.)
Place into the microwave and cook on HIGH for 8-10 minutes, stirring with a wooden spoon after every minute for the first 5 minutes and about every 45 seconds thereafter. Stir and mash flour against the side to be sure the mixture is the same color throughout before returning to the oven. (If you see black specks, the roux has burned and should be thrown out. Start over again, being careful not to overcook by stirring frequently and thoroughly.) Cook until the oil and flour mixture is the color of chocolate. Some people like it even darker...not me. Set aside.
Add roux to softened vegetables in a Dutch oven.
Stir 6 cups warm chicken broth and 2 bay leaves, ¼ teaspoon cayenne pepper, ¼ teaspoon freshly ground black pepper, ½ teaspoon white pepper, 1 teaspoon seasoning salt, ¼ teaspoon thyme, ¼ teaspoon oregano, 1 tablespoon Worcestershire sauce, and 2-3 dashes hot pepper sauce into the roux and vegetable mixture and stir until the roux is completely dissolved. Simmer 45-60 minutes.
Add 1 10 oz-package frozen sliced okra (thawed) and 2 tablespoons chopped fresh parsley. Cook another 10-15 minutes.
Optional: While veggies simmer, dice 1 pound smoked sausage into medium size pieces. Saute it in a medium skillet until brown. (Helps to relieve the sausage of some of its grease.) Drain.
About 5 minutes before ready to serve, add sausage and 1 pound diced cooked chicken to the pot and heat through. Remove bay leaves, taste, and adjust seasonings.
You can serve the soup immediately or store it in the refrigerator to allow the flavors to marry and meld. It will be even more delicious the next day.
Spoon cooked, long-grain rice into a bowl and cover with gumbo. Garnish with green onions and/or more parsley. Serve with saltines or toasted French bread.
Notes
*This is even better reheated after the flavors meld and marinate together. I recommend making it early in the day. Chill and reheat for dinner in the evening.