Chicken and Sausage Gumbo
Description
This classic Creole gumbo is served everywhere in Louisiana. It is prepared with andouille sausage, which is a seasoned coarse grained smoked sausage that originated in France and then came to Louisiana by French immigrants.
Ingredients
1 lb. Johnsonville andouille sausage, cut into 1/4 in. thick slices (a smoked sausage made using pork)
4 skinned bone-in chicken breasts
vegetable oil
3/4 c. flour
1 medium onion, chopped
1/2-1 green bell pepper, chopped
2 celery ribs, sliced
2 qt. hot water
4 garlic cloves, minced
2 bay leaves
1 T. Worcestershire sauce
2 t. Creole seasoning
1/2 t. dried thyme
1/2 - 1 t. hot sauce
4 green onions, sliced
Filé powder, optional (gumbo filé, a spicy herb)
hot cooked rice
garnish: chopped green onions
Directions
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Wash chicken and pat dry with paper towels.
Wash bell pepper, celery and green onions. Chop and slice, as directed.
Cook sausage in a large pot or 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 the same pot in reserved drippings 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 pot to measure 1/2 c. Add flour; cook over medium heat, stirring constantly, 20 - 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 qt. hot water; bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low; simmer, stirring occasionally, 1 hour. Remove chicken; cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook 30 minutes.
Bone chicken; cut meat into strips; return chicken to gumbo; simmer 5 minutes. Discard bay leaves.
Remove gumbo from heat. Sprinkle with filé powder, if desired.
Serve over hot cooked rice. Garnish with chopped green onions, if desired.
4-6 servings