Sunday, May 5, 2013

Chicken & Sausage Gumbo

                                    Makes 6 to 8 servings

1             pound andouille sausage, cut into 1/4-inch-thick slices 4             skinned bone-in chicken breasts 
                        **Vegetable oil**
3/4          cup all-purpose flour
1             medium onion, chopped 
1/2          green bell pepper, chopped
2             celery ribs, sliced 
2             quarts hot water
3             garlic cloves, minced
2             bay leaves
1             tablespoon Worcestershire sauce
2             teaspoons Creole seasoning 
1/2          teaspoon dried thyme
1/2 to 1   teaspoons hot sauce
4             green onions, sliced
                      **Filé powder (optional)**
                      **Hot cooked rice** 
                      **Garnish: chopped green onions**

1 .         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. 2 .         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.
3 .         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.
4 .        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.
5 .       Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
6 .       Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
7 .       Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

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