Chicken and Smoked Sausage Gumbo |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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from Food and Wine's 'One-dish Meals' Ingredients:
3 tablespoons cooking oil |
3 tablespoons flour |
1 onion, chopped |
2 celery ribs, chopped |
1 green bell pepper, chopped |
1 (10 ounce) package sliced frozen okra |
1 bay leaf |
1 1/2 teaspoons dried thyme |
1 teaspoon dried oregano |
2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon cayenne |
1 3/4 cups canned crushed tomatoes in puree (one 15-oz can) |
1 quart canned low sodium chicken broth |
1/2 lb smoked sausage, halved lengthwise and cut crosswise into 1/4-in . slices |
1 lb boneless skinless chicken breast, cut into 3/4-in pieces |
3/4 cup long-grain rice |
Directions:
1. In a large pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce heat to moderately low and stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
2. Stir in the broth and the smoked sausage. Bring to a boil. Reduce heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
3. Meanwhile, stir rice into a medium pot of boiling salted water and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
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