Chicken and Sausage Gumbo
Recipes Chicken Main Dish Other ethnic food Pork Soups and stews
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