New Orleans Night

So really only one New Orleans dish on the menu tonight, and it's not traditional NO by any stretch of the imagination, but I did it anyway!

Hungarian Sausage and Chicken Gumbo.

Roux
2 Cans Vegetable Stock
1 Can Chicken Stock
3 Chicken Breast
1 lb Sausage (I used the same sausage as below)
5 Green Onions
1 White Onion
1 Package of mushrooms

So first make a roux. Yah, sounds easy... it isn't. I'm not very good at making roux and I don't claim to be. I usually stop at peanut butter color instead of going to for the "gold" and going for a Cajun roux.

If you don't know how to make a roux this is how you do it. Take 3 parts lard, butter, oil etc and 5 parts flour. Melt your fat and then slowly add the flour while stirring.

Then continue to stir.

Then keep stirring.

As a matter of fact, you don't want to have ANYTHING else going on at this point because all you are going to be doing is stirring.

Keep stirring till you reach the desired color.

If you burn it. THROW IT OUT. IT WILL TASTE LIKE CRAP.

So, what was that again class? If you burn it.... THROW IT OUT!

The roux is the base for everything else you are doing. It's important to get it right.

Then take your onions, I chopped them, and add them to your roux with your mushrooms.

Add your broth and bring to a boil then drop down to a simmer after it starts to thicken a bit.

Stir for about four minutes.

Then add your chicken (I cooked mine in just some light oil) and your sausage.

Then simmer until your girlfriend gets home (or at least an hour,) stirring and skimming occasionally.

The finished product should look something like this.