• Chicken and Sausage Gumbo

    • 1 pound andouille sausage, cut into 1/4-inch-thick slices
    • skinned bone-in chicken breasts
    • Vegetable oil
    • 3/4 cup all-purpose flour
    • medium onion, chopped
    • 1/2 green bell pepper, chopped
    • celery ribs, sliced
    • quarts hot water
    • garlic cloves, minced
    • bay leaves
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons Creole seasoning
    • 1/2 teaspoon dried thyme
    • 1/2 to 1 teaspoon Red Rebel Hot Rooster Sauce
    • green onions, sliced
    • Filé powder (optional)
    • Hot cooked rice
    • Garnish: chopped green onions
    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.
    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.
    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.
    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.
    Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
    Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
    Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

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