Chicken Sausage Gumbo Recipe
1/4 cup vegetable oil
1/2 cup flour
1 Tbsp vegetable oil
4 lbs chicken parts, skinned
3/4 tsp black pepper
1/4 tsp salt
2 cups chopped onions
1 cup each chopped celery and sweet green pepper
3 garlic cloves, minced
8 cups cold water
1 lb andouille or other smoked sausage, cut diagonally into 1/2" slices
1/2 tp cayenne pepper
1/2 tsp dried thyme leaves
2 cups okra, cut into 1" pieces, or a 10 oz package sliced frozen okra
2 Tbsp sliced green onions
1/4 cup minced fresh parsley
hot red pepper sauce to taste
4 cups cooked long grain rice
In a heavy 6" skillet, heat the oil over moderately high heat. Add the flour and cook, stirring constantly, for 10 min or until it is deep brown. Remove from heat. In a 6 quart Dutch oven or stockpot, heat the oil over moderately high heat. Season the chicken with 1/4 each of the black pepper and the salt. Brown the chicken for 4 minutes on each side or until golden, then transfer to a platter. In the dutch oven, add the onions, celery, green pepper, and garlic. cook, stirring occasionally, for 5 minutes, or tender. Stir in the roux and heat until bubbly. Gradually whisk in the water, mixing until smooth. Add the chicken and the sausage, the remaining 1/2 tsp of black pepper, the cayenne pepper, and the 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 for 10 min longer. Stir in the parsley and season to taste with the red pepper sauce. Ladle the gumbo over the rice. Should make about 8 1 1/2 cup servings. I also use gumbo file sprinkled on top and stirred in to thicken the soup and add flavor. Delicious.
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