Pork Blade Roast
Humanely
Fillets
Previously
CHICKEN & SAUSAGE GUMBO
The secret to great gumbo is cooking the roux until it achieves a deep, copper hue. We added an Oregonian twist to our super-quick version of gumbo, using Zenner’s Louisiana Hots sausages (an Oregon Co.), Prosser’s seasoning, and HAB hot sauce.
Serves: 4-6
Difficulty: Easy
Ingredients:
1/3 c flour
¼ c safflower oil
1 yellow onion, diced
2 celery stalks, diced fine
Prep time: 15 minutes
Cook time: 30 minutes
½ green, yellow and red bell pepper, diced ½”
2 T garlic, minced
½ t each salt and pepper, to taste
2 T butter
2 t Prossers Seasoning, or Creole seasoning
12 oz. precooked Zenner’s Louisiana Hots sausages, or Andouille, sliced bite size
½ Rotisserie chicken, deboned, diced
3 c chicken broth
10 oz. frozen okra (sliced)
2 T each fresh parsley and fresh celery leaves, chopped
1-2 T HAB Garlic Carrot Habanero Hot Sauce (or other, to taste)
¼ c green onion, chopped
Serve with white rice and Market Bakery cornbread.
Steps:
• Combine oil and flour with a whisk, in large soup pot over medium heat. Stirring very often, cook for 12-15 min. until a deep copper color and very aromatic (do not scorch; stir with spoon or spatula to lift roux off bottom of pot).
• Add onion, celery and bell peppers, stirring into roux, cooking just until softened, 2 min.
• Add garlic, salt/pepper, butter and Prosser’s seasoning, cooking 1 min.
• Add sausage and chicken, cooking 1 min. Add stock and okra; bring to a simmer for 5-7 min.
• Stir in half of parsley, celery leaves, and half of hot sauce to taste.
• Serve with white rice, parsley/celery leaves, hot sauce, green onions, and Market Cornbread alongside.
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