Morvant's Chicken and Sausage Gumbo

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Step 1

Make the roux hours ahead of time in a cast iron skillet. Wisk continuously until reaching a dark chocolate color. Remove from heat leaving the roux in the skillet. Continue to whisk until roux is cooled below 170 degrees. It will darken more as it cools. Allow to sit in pan for hours causing the roux to settle and oil rise to the top. Pour oil in a container and save for sautéing vegetables.

Step 2

Chop sausage into bite size pieces.

Step 3

Chop chicken into bite size pieces

Step 4

Chop the onions, peppers, and celery. Combine in bowl. Add jalapenos and poblano peppers.

Step 5

Add 1 or 2 tablespoons of the reserved oil to pot. Cook sausage. Stir a few times. Searing sausage is optional. When complete, remove from pot and set aside.

Step 6

Add trinity and hot peppers to pot. Sautee until soft.

Step 7

Add garlic. cook for 1 minute

Step 8

Add chicken stock.

Step 9

Add roux. Slowly stir in. The roux is a paste until heated up. It will try to bind to other ingredients, but will loosen as it heats up.

Step 10

Add Worcestershire and hot sauce

Step 11

Add Morvant's seasoning blend.

Step 12

Add chicken and okra 20 minutes before serving. The chicken is precooked and will fall apart is cooked too long. Okra becomes slimy when cooked too long.