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Saturday, September 10, 2011

Chicken and Sausage Gumbo

A recipe for 8-10
 ½ cup plus 1 tablespoon vegetable oil
1 pound andouille sausage cut into ½ pieces
4 pounds chicken thighs
1 tablespoon Creole seasoning
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 teaspoon salt
¼ teaspoon cayenne pepper
3 bay leaves
9 cups chicken stock
½ cup chopped green onions
2 tablespoons chopped parsley
1 tablespoon file powder

In a large stock pot heat the one tablespoon of vegetable oil and brown the sausage for 6-8 minutes and remove. Next season the chicken with the Creole seasoning and cook until well browned in the fat remaining in the pot. Once the chicken is browned remove and reserve until ready to use.

Combine the remaining vegetable oil and the flour in the same pot and cook over medium heat until dark brown in color. The roux should be chocolate in color which contributes the characteristic flavor and appearance to the dish.

Next add the onion, celery and bell pepper to the dark brown roux. Cook this for 4-5 minutes then add the reserved sausage, salt, cayenne pepper and bay leaves stirring to combine. Next add the chicken stock, bring to a boil and reduce to low and simmer for 1 hour. Then add the reserved chicken and continue to simmer for 30-45 minutes.

To finish remove the pot from heat and retrieve the chicken and bay leaves. Discard the bay leaves. Pull the meat from the chicken and add to the gumbo along with the green onions, parsley and file powder. Stir to combine and serve.

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