Gumbo with Potato Salad & Cracklins

Ingredients: 

1 lb Boneless Skinless Chicken Thighs Large Dice

1 lb Fresh Green Onion Sausage

1 lb Smoked Sausage Cut in 1/4 inch rounds

1 lb savoies pickled pork Smal l Diced

1 small bag cracklings reserve about 6 pieces for garnish

2 lbs small diced onion

1 lb small diced green bell pepper

1 lb small diced celery

3 crush cloves of garlic

4 qt Smoked Ham Broth or Chicken Stock

1 cup AP Flour

1 tb Lard for Searing Meat Plus 1 .5 Cup for Roux

3 tb Creole Seasoning for seasoning chicken Plus .5 Cup for Gumbo

 

Instructions

1. Preheat Oven to 350F

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2. In a large bowl season chicken thighs with 3 tablespoons of creole seasoning. 

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3. In an 18 in diameter pan that is oven safe, place 1 tablespoon of lard and lightly melt over medium low heat, add in seasoned chicken and sear on all sides.

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4. Place fresh green onion sausage on top of chicken and then bake in the oven for about 20 minutes.

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5. While this is cooking start your roux.

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6. Inside of a large 12-quart gumbo pot with a heavy bottom, place 1 .5 cup of lard on medium low heat.

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7, When melted add in 1 cup flour. With a whisk cook roux until chocolate brown should take about 15 minutes.

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8. Once desired roux color is reached. Add In all of your diced and crushed vegetables. Whisk with roux to help deepen the flavor and color.

 

9. Next you will add in pickled pork, smoked sausage, and all the meat that was cooked in the oven.

 

10. Add in all of the smoked ham broth or chicken stock. Add .5 cup of creole seasoning.

 

11. Last, you will add in the bag of crackling.