Homemade Chicken Gumbo Recipe
Ingredients
| 3 to 3 1/2-pound frying chicken, cut up | ||
| 1 pound andouille or linguisa sausage, sliced 1/2 inch thick | ||
| All purpose flour | 3/4 Cup (16 tbs) (Salad oil) | |
| Onions | 2 Large, chopped (Salad oil) | |
| 1 large green bell pepper, seeded and thinly sliced | ||
| Celery stalks | 4 , sliced (Salad oil) | |
| Garlic | 2 Clove (5gm), pressed (Salad oil) | |
| Black pepper | 1/4 Teaspoon (Salad oil) | |
| Red pepper | 1/2 Teaspoon, crushed (Salad oil) | |
| Chicken broth | 6 Cup (16 tbs) (Salad oil) | |
| Whole | 3/4 pound, trimmed (Salad oil) | |
| Parsley | 1/2 Cup (16 tbs), finely chopped (Salad oil) | |
| Hot cooked rice | ||
| Gumbo file | ||
Directions
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken, pat dry, and set aside.
In a wide, heavy ovenproof frying pan, cook sausage over medium-high heat until browned.
Lift out and set aside, leaving drippings in pan.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Remove pan from heat.
Measure drippings and add enough oil to make 3/4 cup; return to pan.
Stir in flour until smooth.
Place pan, uncovered, in a 400° oven; bake until roux is dark brown (about 35 minutes), stirring thoroughly every 15 minutes.
Remove pan from oven.
Scrape roux into a 5 to 6-quart pan.
Add onions, bell pepper, celery, and garlic; cook over medium heat, stirring frequently, until vegetables are soft (15 to 20 minutes).
Stir in tomatoes (break up with a spoon) and their liquid, black pepper, red pepper, broth, chicken, and sausage.
Bring to a boil; reduce heat, cover, and simmer for 30 minutes.
(At this point, you may let cool, then cover and refrigerate until next day.) Skim (or lift off) and discard fat from soup; bring soup to a simmer.
Add okra and parsley; cover and continue to simmer until okra is tender to bite and meat near thighbone is no longer pink when slashed (5 to 10 more minutes).
Ladle gumbo over rice in wide soup bowls.
Pass file to sprinkle over gumbo.
Rinse chicken, pat dry, and set aside.
In a wide, heavy ovenproof frying pan, cook sausage over medium-high heat until browned.
Lift out and set aside, leaving drippings in pan.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Remove pan from heat.
Measure drippings and add enough oil to make 3/4 cup; return to pan.
Stir in flour until smooth.
Place pan, uncovered, in a 400° oven; bake until roux is dark brown (about 35 minutes), stirring thoroughly every 15 minutes.
Remove pan from oven.
Scrape roux into a 5 to 6-quart pan.
Add onions, bell pepper, celery, and garlic; cook over medium heat, stirring frequently, until vegetables are soft (15 to 20 minutes).
Stir in tomatoes (break up with a spoon) and their liquid, black pepper, red pepper, broth, chicken, and sausage.
Bring to a boil; reduce heat, cover, and simmer for 30 minutes.
(At this point, you may let cool, then cover and refrigerate until next day.) Skim (or lift off) and discard fat from soup; bring soup to a simmer.
Add okra and parsley; cover and continue to simmer until okra is tender to bite and meat near thighbone is no longer pink when slashed (5 to 10 more minutes).
Ladle gumbo over rice in wide soup bowls.
Pass file to sprinkle over gumbo.
Chef
