Chicken and Sausage Gumbo |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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I found this on and was adapted from Cooking up a Storm: Recipes Lost and Found From the Times-Picayune of New Orleans . I haven't tried the recipe yet, but it looks pretty tasty. I'm placing this here so I don't lose it. Enjoy! Ingredients:
1 stewing chicken, cut into serving pieces, 4- to 5-pound |
salt |
1 quart vegetable oil |
1 cup all-purpose flour |
2 cups yellow onions, chopped |
1 cup green bell pepper, chopped |
1/2 cup celery, chopped |
2 1/2 quarts chicken broth |
2 bay leaves |
1/2 teaspoon dried thyme |
1 lb andouille sausage, sliced into 1/4-inch pieces |
1/4 cup green onion, chopped (white and green parts) |
2 tablespoons fresh parsley, chopped |
hot cooked rice, for serving |
Directions:
1. Season chicken generously with salt and cayenne. Set aside.
2. In a large Dutch oven, make a roux by combining the oil and flour over medium heat. Stirring constantly, cook for about 30 minutes or until the roux is dark brown. Add onion, bell pepper and celery; cook for 5 to 10 minutes or until vegetables are very soft.
3. Add broth and stir to blend well. Add chicken, bay leaves and thyme. Bring to a boil, then reduce the heat and simmer, partially covered, for 2 to 3 hours or until the chicken is fork-tender. Add andouille and cook for 30 minutes.
4. Adjust the seasonings and stir in green onions and parsley. Remove bay leaves. Serve immediately over rice.
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