Chicken & Sausage Gumbo
This is a nice and special gumbo, chicken mix sausage, very tasty.
Yield
6 servingsPrep
15 minCook
65 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
andouille
sausage, cut into 1/4-inch-thick slices |
* |
| 4 | each |
chicken breasts
skinned bone-in |
|
| 1 | x |
vegetable oil
as needed |
*
|
| ¾ | cup | all-purpose flour |
|
| 1 | medium |
onions
chopped |
|
| ½ | each |
green bell peppers
chopped |
|
| 2 | each |
celery
ribs, sliced |
|
| 2 | quarts |
water
hot |
*
|
| 3 | cloves |
garlic
minced |
|
| 2 | each | bay leaves |
*
|
| 1 | tablespoon | worcestershire sauce |
|
| 2 | teaspoons | creole seasoning | * |
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon | red hot pepper sauce |
*
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 1 | x |
gumbo file powder
optional |
* |
| 1 | x |
rice, cooked
hot |
*
|
| 1 | x |
scallions, spring or green onions
chopped, garnish |
*
|
Directions
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.
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.
Add enough oil to drippings in Dutch oven to measure ½ cup.
Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
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.
Add sausage to gumbo; cook 30 minutes.
Stir in green onions; cook for 30 more minutes.
Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes.
Remove and discard bay leaves.
Remove gumbo from heat.
Sprinkle with filé powder, if desired.
Serve over hot cooked rice.
Garnish, if desired.
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