Chicken-and-Sausage Gumbo |
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Prep Time: 55 Minutes Cook Time: 180 Minutes |
Ready In: 235 Minutes Servings: 1 |
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A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew. Ingredients:
1 pound andouille sausage, cut into 1/4-inch-thick slices |
4 skinned bone-in chicken breasts |
vegetable oil |
3/4 cup all-purpose flour |
1 medium onion, chopped |
1/2 green bell pepper, chopped |
2 celery ribs, sliced |
2 quarts hot water |
3 garlic cloves, minced |
2 bay leaves |
1 tablespoon worcestershire sauce |
2 teaspoons creole seasoning |
1/2 teaspoon dried thyme |
1/2 to 1 teaspoon hot sauce |
4 green onions, sliced |
filé powder (optional) |
hot cooked rice |
garnish: chopped green onions |
Directions:
1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
5. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
6. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
7. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
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