Longanisa Sausage & Chicken Gumbo
For the Roux
1 cup potato starch
2/3 cup grapeseed oil
For the Gumbo
1 pack Four Star Artisan Longanisa Sausage, sliced in 1/2″ rings
10 oz chicken breast, shredded
1 bunch celery, medium dice
1 green bell pepper, medium dice
1 red bell pepper, medium dice
1 yellow onion, medium dice
1-2 garlic cloves, minced
1-2 Tbsp Slap your mama cajun seasoning (or make your own)
6-8 cups chicken broth
2 Tbsp grapeseed oil
Cooked long grain rice for serving
2-3 Tbsp parsley, chopped
In a large, heavy bottom pot, add oil and potato starch. Cook on medium low heat, stirring constantly for 30-45 minutes until the color of chocolate. Be patient on this step.
In a serparate skillet on medium high heat place with oil the sausage slices in one later and brown on all sides. Remove from pan. Add the vegetables and cook until translucent, about 3-4 minutes. Deglaze pan with 1 cup of chicken stock, scraping up all the drippings.
Transfer the sausage and vegetables to pot with the roux. Add the chicken broth and bring to a simmer whisking to incorporate the roux. Add cajun seasoning.
As soup cooks, skim off any foam that may rise to the top. Simmer for 1 hour.
Taste soup and adjust seasoning. Add shredded chicken.
Serve over warm rice and garnish with fresh parsley.