Gumbo Recipe

Chicken and Sausage Gumbo

Gumbo recipes have always been at the center of Mardi Gras festivities. 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. After preparing the roux, most of the time spent making gumbo is basically hands-free. You’ll just need to stir the pot occasionally to prevent sticking. This flavorful stew recipe is worth the effort.

Prepare time: 20 mins
Cook time: 2 hrs. 20 mins
Servings: 4 to 6 servings
Ingredients: 18

– 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 teaspoon hot sauce
– 4 green onions, sliced
– Filé powder (optional)
– Hot cooked rice
– Garnish: chopped green onions

Steps: 7

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.

How To Make Gumbo

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