Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut. Visit Dugazon at 19 W. Main St. Wednesday-Sunday, 11 a.m. to 5 p.m. and online at dugazonshop.com.
I remember all the trips growing up going to Baton Rouge, Louisiana, to see my grandparents. My grandfather, Bainbridge Dugazon, always had a pot of gumbo on the stove. The gumbo was shared with family and friends over a meal of crusty French bread and a crisp green salad. And don’t forget your favorite hot sauce — Tabasco, Louisiana Crystal — all available at Dugazon.
We also loved to visit Phil’s Oyster Bar on Government Street for their gumbo when it wasn’t made at home. I can still smell it now. Here is a favorite recipe for chicken and sausage gumbo. Enjoy — it’s one of Louisiana’s signature dishes.
Jeff Holt
Chicken and Sausage Gumbo
(adapted from “Cooking Up a Storm” by Marcelle Bienvenu and Judy Walker, editors)
Yield: 6 to 8 servings
Total time: About 3½ hours
Ingredients
•1 (3- to 5-pound) hen, cut into serving pieces (bone-in preferred; boneless breasts and thighs can be used)
•Salt, to taste
•Dash of black pepper
•1 teaspoon Tony Chachere’s Creole seasoning
•1 cup vegetable oil
•1 cup all-purpose flour
•2 cups chopped yellow onion
•1 cup chopped green bell pepper
•½ cup chopped celery
•About 2½ quarts chicken broth (store-bought is fine)
•2 bay leaves
•½ teaspoon thyme (fresh or dried)
•1 pound andouille sausage, sliced ¼ inch thick
•¼ cup chopped green onions
•2 to 3 tablespoons chopped fresh parsley
•Hot cooked rice, for serving
Preparation
1. Season the chicken with salt, pepper and Creole seasoning; set aside.
2 .In a large Dutch oven, combine the oil and flour over medium heat. Cook, stirring constantly with a wooden spoon, until the roux turns a deep brown, 30 to 35 minutes.
3. Add the onion, bell pepper and celery and cook, stirring, until very soft, 8 to 10 minutes.
4. Add the chicken broth and stir until smooth. Add the chicken, bay leaves and thyme. Bring to a boil, then reduce heat to a simmer. Partially cover and cook until the chicken is fork-tender, 2 to 3 hours, adding more broth as needed to keep the gumbo loose and soupy.
5. Add the sausage and simmer for 30 minutes more. (For deeper flavor, brown the sausage in a frying pan before adding.)
6. Adjust seasoning to taste, then stir in the green onions and parsley. Remove the bay leaves.
7. Serve over hot rice, with crusty French bread, butter, a crunchy green salad with French vinaigrette and hot sauce.
