Email to Stella      

Gumbo: Chicken and Smoked-Sausage Gumbo

Source of Recipe

Food & Wine Magazine's Quick From Scratch One-Dish Meals


List of Ingredients

3 tablespoons cooking oil
3 tablespoons flour
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 10-ounce package frozen sliced okra
1 bay leaf
1 ½ teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons salt
¼ teaspoon fresh-ground black pepper
¼ teaspoon cayenne
1 ¾ cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 quart canned low-sodium chicken broth or homemade stock
½ pound smoked sausage, halved lengthwise and cut crosswise into ¼-inch slices
1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
¾ cup long-grain rice




Recipe

In a large stainless-steel pot, heat the oil over moderate heat.

Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce heat to medium low.

Stir in onion, celery and bell pepper, cook until softened, about 7 minutes.

Add the okra, bay leaf, thyme, oreg- ano, salt, black pepper, cayenne and tomatoes. Cover and cook for 5 minutes.

Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until cooked through. Remove the bay leaf.

Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

YIELD: Serves 4