Chicken Sausage Gumbo Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings8
Interest GroupParty
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) (For the roux:) | |
| Flour | 1/2 Cup (16 tbs) (For the roux:) | |
| Vegetable oil | 1 Tablespoon (For the gumbo:) | |
| 4 pounds chicken parts, skinned | ||
| Black pepper | 3/4 Teaspoon (For the gumbo:) | |
| Salt | 1/4 Teaspoon (For the gumbo:) | |
| Onions | 2 Cup (16 tbs), chopped (For the gumbo:) | |
| 1 cup each chopped celery and sweet green pepper | ||
| Garlic | 3 Clove (5gm), minced (For the gumbo:) | |
| Cold water | 8 Cup (16 tbs) (For the gumbo:) | |
| 1 pound andouille or other smoked sausage, cut diagonally into 1/2-inch slices | ||
| Red cayenne pepper | 1/2 Teaspoon (For the gumbo:) | |
| Dried thyme leaves | 1/2 Teaspoon (For the gumbo:) | |
| 2 cups okra, cut into 1 inch pieces or a 10-ounce package sliced frozen okra | ||
| Green onions | 2 Tablespoon, sliced (For the gumbo:) | |
| Parsley | 1/4 Cup (16 tbs), minced (For the gumbo:) | |
| Hot red pepper sauce to taste | ||
| 4 cups cooked long- grain white rice | ||
Directions
1. To prepare the roux: In a heavy 6-inch skillet, heat the oil over moderately low heat. Add the flour and cook, stirring constantly, for 10 minutes or until it is deep brown. Remove from the heat.
2. To prepare the gumbo: In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the pepper and salt. Brown the chicken for A minutes on each side or until golden, then transfer to a platter.
3. To the Dutch oven, add the onions, celery, green pepper, and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Stir in the roux and heat until bubbly. Gradually whisk in the water, mixing until smooth.
4. Add the chicken and sausage, the remaining 1/2 teaspoon of black pepper, the ground red pepper, and thyme. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours, skimming the surface occasionally. Stir in the okra and green onions; cook 10 minutes longer. Stir in the parsley and season to taste with the red pepper sauce (don't be timid!). Ladle the gumbo over the rice.
2. To prepare the gumbo: In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the pepper and salt. Brown the chicken for A minutes on each side or until golden, then transfer to a platter.
3. To the Dutch oven, add the onions, celery, green pepper, and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Stir in the roux and heat until bubbly. Gradually whisk in the water, mixing until smooth.
4. Add the chicken and sausage, the remaining 1/2 teaspoon of black pepper, the ground red pepper, and thyme. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours, skimming the surface occasionally. Stir in the okra and green onions; cook 10 minutes longer. Stir in the parsley and season to taste with the red pepper sauce (don't be timid!). Ladle the gumbo over the rice.
Chef
