March 26, 2024
A warm and satisfying stew that's a symphony of flavors featuring andouille sausage, chicken, and vegetables served over steamed white rice.
A warm and satisfying stew that’s a symphony of flavors featuring andouille sausage, chicken, and vegetables served over steamed white rice.
Ingredients
1 lb chicken leg and thigh or breast on the bone
water to cover chicken
¼ cup vegetable oil, divided
1 lb andouille sausage, cut into 1/4-inch-thick slices about one large sausage
½ cup all-purpose flour
kitchen bouquetoptional
¼ white onion, chopped
½ green bell pepper, chopped
1 celery rib, sliced
1 garlic cloves, minced
1 bay leave
2 tsp Worcestershire sauce
2 tsp Creole seasoning THYME CUMIN CAYENNE BLACK PEPPER OREGANO BAY LEAVES, CRUSHED BLACK PEPPER WHITE PEPPER SALT
½ tsp dried thyme
¼ tsp cyanne pepper
filé powder
cooked rice
2 green onions, sliced
Directions
Sauté 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.
Sauté 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 1/2 cup. Add flour, and cook over medium heat, stirring constantly 20 to 25 minutes, or until the roux is chocolate-colored being careful not to burn it.
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 the next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for 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 or tear meat into strips; return chicken to gumbo, and simmer 5 minutes.
Remove and discard bay leaves.
Remove gumbo from heat. Stir in filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
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