food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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The White Oak Experience 71<br />
Food Item: Chicken <strong>and</strong> Sausage Gumbo (courtesy Chef John Folse)<br />
Yield: 8–10 servings<br />
Chicken <strong>and</strong> sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily<br />
available since most Cajun families raised chickens <strong>and</strong> made a variety of sausages. Oysters were often added<br />
to this everyday dish for a special Sunday or holiday version.<br />
Ingredients<br />
One 5-lb (2.25 kg) stewing hen<br />
1 lb (500 g) smoked sausage or <strong>and</strong>ouille<br />
1 c (240 ml) oil<br />
11 /2 c (340 g) flour<br />
2 c (450 g) diced onions<br />
2 c (450 g) diced celery<br />
1 c (225 g) diced bell peppers<br />
1 /4 c (57 g) minced garlic<br />
3 qt (2.8 l) chicken stock<br />
24 button mushrooms<br />
2 c (450 g) sliced green onions<br />
1 bay leaf<br />
Sprig of thyme<br />
1 tbsp (14 g) chopped basil<br />
Salt<br />
Cracked black pepper<br />
Louisiana hot sauce<br />
1 /2 c (113 g) chopped parsley<br />
Cooked white rice<br />
Preparation<br />
Using a sharp boning knife, cut hen into 8–10 serving<br />
pieces. Remove as much fat as possible. Cut smoked<br />
sausage or <strong>and</strong>ouille into 1/2-inch slices <strong>and</strong> set aside.<br />
In a two-gallon stockpot, heat oil over medium-high<br />
heat. Whisk in flour, stirring constantly until golden<br />
brown roux is achieved. Stir in onions, celery, bell<br />
peppers, <strong>and</strong> garlic. Sauté 3–5 minutes or until<br />
vegetables are wilted. Blend chicken <strong>and</strong> sausage into<br />
vegetable mixture <strong>and</strong> sauté approximately 15<br />
minutes. Add chicken stock one ladleful at a time,<br />
stirring constantly. Bring to a rolling boil, reduce to a<br />
simmer, <strong>and</strong> cook approximately 1 hour. Skim any fat<br />
or oil that rises to top of pot. Stir in mushrooms,<br />
green onions, bay leaf, thyme, <strong>and</strong> basil. Season to<br />
taste using salt, pepper, <strong>and</strong> hot sauce. Cook an<br />
additional 1–2 hours, if necessary, until chicken is<br />
tender <strong>and</strong> falling apart. Stir in parsley <strong>and</strong> adjust<br />
seasonings. Serve over hot white rice.<br />
Note: You may wish to boil chicken 1–2 hours before<br />
beginning gumbo. Reserve stock, bone chicken, <strong>and</strong><br />
use meat <strong>and</strong> stock in gumbo.<br />
Of course, this Chicken <strong>and</strong> Sausage Gumbo is great accompanied by a cold beer, but there are also a number<br />
of <strong>wine</strong> possibilities. The New World Chardonnay from the oyster course could be continued here but the<br />
gumbo lends itself to a number of <strong>wine</strong> opportunities (as long as the gumbo is not too spicy). The rich <strong>and</strong><br />
smoky flavors of the gumbo could be matched by similarity or contrast with Riesling, Gewürztraminer, Pinot<br />
Grigio, Sauvignon Blanc, Chardonnay, <strong>and</strong> Pinot Noir.