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Two-Pot Chicken and Sausage Gumbo

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 1 cup vegetable oil, divided
  
• 1 cup all-purpose flour
  
• 2 pounds boneless, skinless chicken breasts, cut in chunks
  
• 2 pounds kielbasa sausage, sliced in rounds
  
• 1 cup chopped onions
  
• 1 cup chopped celery
  
• 1 cup chopped bell pepper
  
• 1/2 tsp minced garlic
  
• 2 tsp salt
  
• 1/2 tsp pepper
  
• 1/2 tsp Cajun seasoning
  
• 6 cups water or chicken broth
  
• 2 cups sliced fresh okra (optional)
  
• 1/2 cup canned diced tomatoes with green chiles, drained (optional)
  
• Gumbo filé powder, for serving (optional)
  






Instructions



1. In a Dutch oven make a roux by heating 3/4 cup of the oil and adding the flour, stirring constantly until a dark brown color. Do not leave this unattended or unstirred; it will burn easily. When the roux is dark brown but not burned, remove the Dutch oven from the heat.
   
   
2. Heat the remaining 1/4 cup oil in another large pot and sauté the chicken, sausage, and onions until almost done. Put the meat mixture int the Dutch oven with the roux. Stir in the celery, bell pepper, garlic, salt, pepper, and Cajun seasoning.
   
   
3. Add enough water or chicken broth to cover the entire gumbo by at least 1 inch, stirring to fully integrate the roux with the mixture. Bring the contents to a boil, stirring to blend well. Cover, reduce the heat, and simmer for about 45 minutes.
   
   
4. If you are using okra, flash cook the okra while the gumbo is boiling. Spread the okra on a baking sheet and bake in the oven at 400°F for 20 to 30 minutes, or until slightly crunchy on the outside. This prevents the okra from becoming "ropey" or slimy.
   
   
5. Add the okra and optional tomatoes to the gumbo after it has cooked for 45 minutes, and stir to blend well. Cover and cook for 15 minutes longer. If at any time the gumbo seems too thick, add more water or chicken broth. Serve over cooked rice, and sprinkle with gumbo filé in individual bowls, if desired.
   
   Makes 8 to 10 servings.