Tricia’s Chicken, Sausage and Tasso Gumbeau
Serves 8 to 10. Recipe from Tricia Canella is a finalist in the entrée category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket.
4 to 6 quarts water
Fried turkey carcass (when possible)
1 pint jar of Richard’s or Savoy’s dark roux (You can use less; it just depends on how dark you want your gravy. I like mine dark.)
1 large onion, finely chopped
1 large bell pepper, finely chopped
1 heaping tbl. minced garlic
1 (16-oz.) bag sliced okra
2 (10-oz.) cans Ro-Tel Original Diced Tomatoes & Green Chilies
2 chicken bouillon cubes
1 tsp. liquid crab boil
Seasonings, such as Tony Chachere’s Original Creole Seasoning, pepper, salt and chopped parsley
2.5 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
2.5 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
2 to 3 links Richard’s hot sausage, sliced and precooked for a couple minutes in microwave to remove fat drippings
About 1/4 lb. Richard’s pork tasso, cut into small pieces
¼ cup finely chopped green onions
Cooked rice, for serving
1. Place water in a large pot and put turkey carcass in water. Bring to slow simmering boil for 10 or 15 minutes. Remove carcass and slowly add jar of roux, stirring constantly so it doesn’t stick. Pick any meat off of carcass and add to boiling water.
2. When all the roux is melted and stirred well, add onion, bell pepper, garlic, okra, Ro-tel, bouillon cubes and crab boil. Return to simmering slow boil for about 45 minutes to 1 hour until okra and onions cook down and become soft. Add seasoning to taste. Add meats and continue to simmer for about 30-40 minutes. Turn gumbo off, add green onions and cover. Serve over rice.
Note: I always try to make my gumbo a day ahead of time because as you know it’s always better the next day!