Wooldridge Creek Vineyard & Winery 2006 Warrick Red – Chicken and Sausage Gumbo

2006 Warrick Red – Chicken and Sausage Gumbo

2006 Warrick Red – 2006 Warrick Red – Our 2006 Warrick Red is a rich blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, and Viognier. It is a complex, age-worthy wine layered with integrated dark fruit, spicy oak, and tones of dark chocolate.

Chicken and Sausage Gumbo

Serves 8

1 TBL plus 1/2 cup vegetable oil
1 lb mild Italian pork sausage
2 lbs boneless skinless chicken thighs cut into 3/4” pieces
2 tsp salt
2 tsp pepper
2 tsp dried Italian seasoning
1 tsp cayenne pepper
2 tsp garlic powder
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1 tsp salt
1/2 tsp cayenne pepper
3 bay leaves
9 cups low sodium chicken stock
1/2 cup chopped green onions
2 TBL chopped parsley leaves
1 TBL file powder
Tabasco Sauce
Cooked white rice

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the salt, pepper, 1 tsp cayenne pepper and garlic powder. Add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool. Reduce heat to medium-low.

Combine the remaining 1/2 cup oil and the 1 cup flour in the same Dutch oven. Cook, stirring slowly and constantly for 30 to 40 minutes, to make a dark brown roux, (darker than peanut butter). Add the onions, celery, and bell peppers and cook, 4 to 5 minutes. Add the browned sausage, salt, 1 tsp cayenne, and bay leaves. Stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Increase heat and bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the cooked chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. Remove the pot from the heat. Taste and adjust seasonings (you may want to add salt or additional cayenne pepper). Remove and discard the bay leaves. Stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve with hot sauce and file powder on the side.