1 pound hot smoked sausage, cut into 1/4-inch slices
4 chicken breast halves, skinned
1/4 to 1/3 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 hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced scallions
1/4 teaspoon salt (optional)
Hot cooked rice
Gumbo file (optional)
Brown sausage in a Dutch oven over medium heat.
Remove to paper towels, leaving drippings in Dutch oven.
Brown chicken in drippings; remove to paper towels, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 cup. Heat in Dutch oven
over medium heat until hot.
Add flour to hot oil; cook, stirring constantly, until roux is the color
of chocolate (about 30 minutes).
Add onion, bell pepper and celery; cook until vegetables are tender, stirring
often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch
oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.
Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered,
Stir in scallions; cook, uncovered, an additional 30 minutes.
Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo
and cook until thoroughly heated.
Remove bay leaves.
Serve gumbo over rice. Sprinkle with gumbo file, if desired.
Yield: 8 servings
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