Cajun and Creole Recipes

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo recipe

Yield: 8 servings

Ingredients

  • 1 5 to 6 pound chicken*
  • 1 pound hot smoked sausage, cut into 1/4 inch slices
  • 3/4 cup vegetable oil**
  • 3/4 cup all-purpose flour**
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup sliced celery
  • 2 quarts chicken stock or hot water
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon powdered thyme
  • 1 tablespoon Worcestershire sauce
  • 1/2 to 1 teaspoon hot sauce
  • 1/2 cup sliced scallions
  • 1/4 teaspoon salt (optional)
  • 1 teaspoon filé powder
  • Hot cooked rice
  • Gumbo file (optional)

Instructions

  1. Simmer the chicken with some onions, celery, garlic, salt and pepper. Strain the stock and set aside.*
  2. Brown sausage in a Dutch oven over medium heat.
  3. Remove to paper towels, leaving drippings in Dutch oven.
  4. Brown chicken in drippings; remove to paper towels, reserving drippings.
  5. Measure drippings, adding enough oil to measure 1/2 cup. Heat in a Dutch oven over medium heat until hot.
  6. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
  7. Add onion, bell pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken to the Dutch oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered, for 1 hour.
  8. Remove chicken; let cool.
  9. Return sausage to Dutch oven; cook gumbo, uncovered, for 30 minutes.
  10. Stir in scallions; cook, uncovered, an additional 30 minutes.
  11. Add salt, if desired, and filé powder.
  12. Bone chicken and cut into strips. Add to gumbo and cook until thoroughly heated.
  13. Remove bay leaves.
  14. Serve gumbo over rice. Sprinkle with gumbo file, if desired.

Notes

You may use a deli chicken. Either way, it's delicious.

** To make roux in the oven, do this, keeping in mind that you will need to make this roux ahead of time: Combine equal parts of vegetable oil and all-purpose flour in a very large Dutch oven and bake, uncovered, at 350 degrees F for 2 to 4 hours, or until the roux develops a chocolate brown color. The time this takes can vary with many factors involved, so start watching at about 45 minutes. This roux can be refrigerated or frozen for later use.

Attribution

Photo credit: jeffreyw on Visualhunt



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