CHARLOTTE, N.C. (QC Life) - Chef and Bite Your Tongue owner Martine Clark is celebrating National Gumbo Day with her signature Chicken and Beef Sausage Gumbo.
The rich, traditional Louisiana stew rooted in Cajun and Creole heritage starts with three essentials: a protein, a dark roux, and bell peppers, onions and celery served over white rice.
Her recipe calls for 2 whole chickens, 3 pounds of beef sausage, 2 cups each of chopped onions, bell peppers and celery, 3 quarts of chicken stock, 5 cups vegetable oil, 5 cups flour, fresh garlic, bay leaves and dried parsley. The seasoning mix blends salt, black pepper, garlic powder and cayenne pepper.
To make it: heat oil, whisk in flour until dark red-brown for the roux, add diced vegetables, then slowly add chicken stock, chickens and smoked sausage. Add spices, stir well, and cook 2-3 hours until chicken is falling from the bones. Serve in a bowl with a scoop of white rice and enjoy!
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