When I was in Nola a couple months back I happened to stumble across a product that I have doubted until tonight. Jarred Roux. I doubted it because I pride myself on cooking a roux the right way, standing over a pot stirring from anywhere to a half hour to an hour.
When I first opened the jar I was immediately turned off. It was a big brown clump surrounded by oil. Hmmmm I thought, this is going to be interesting.
I sauteed up my veggies, added the sausage and then in went the brown clump and oil. After stirring for a minute it started to come together. I added the stock, stirred again and lo and behold, gumbo was in the making. All in about 15 minutes. I'm shocked that this actually worked. Gumbo in 30-40 minutes? Yup. Impressed, hell yes. I don't know if I'll be able to find this product here in Atlanta, but it is nice to know that such a product exists.
Quick Chicken and Sausage Gumbo
2 Tbs. oil
1 medium onion diced
2 stalks celery chopped
1 green pepper diced
3 cloves garlic minced
Meat from a small rotessirie chicken (about 2 1/2 cups)
1lb andouille sausage diced
1 1/2 cups frozen sliced okra
1/2 jar Richard's Cajun Roux
8 cups chicken stock
1 Tbs. cajun seasoning (I use Tony Chachere's)
2-3 dashes Worcestershire
Hot sauce to taste (I use Crystal's)
File powder to top rice
Fresh chopped parsley to garnish
Heat a big heavy pot over medium heat and add oil. When oil has heated add onion, celery and green pepper (the trinity). Saute about 5-8 minutes until onions just start to brown. Add sausage and garlic and cook 3-4 minutes more. Add roux, worcestershire, and seasonings and stir until everything is covered and smooth. Add chicken stock while stirring continuously. Add chicken bring to a boil and simmer 15-20 minutes. Add Okra the last 5 minutes. Serve with white rice, hot sauce and french bread.