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Louisiana Chicken and Sausage Gumbo




Source of Recipe


Vernalisa's


Recipe Introduction


Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.




List of Ingredients




-1 cup oil
-1 cup flour
-2 large onions, chopped
-2 bell peppers, chopped
-4 ribs celery, chopped
-4 - 6 cloves garlic, minced
-4 quarts chicken stock
-2 bay leaves
-2 teaspoons Creole seasoning, or to taste
-1 teaspoon dried thyme leaves
-Salt and freshly ground black pepper to taste
-1 large chicken (young hen preferred), cut into pieces
-2 pounds andouille or smoked sausage, cut into 1/2" pieces
-1 bunch scallions (green onions), tops only, chopped
-2/3 cup fresh chopped parsley
-Filé powder to taste


Recipe



-Season the chicken with salt, pepper and Creole seasoning and brown quickly.
-Brown the sausage, pour off fat and reserve meats.

-In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux.
-If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

-Add the vegetables and stir quickly.
-This cooks the vegetables and also stops the roux from cooking further.
-Continue to cook, stirring constantly, for about 4 minutes.

-Add the stock, seasonings, chicken and sausage.
-Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

-Add the chopped scallion tops and parsley, and heat for 5 minutes.
-Serve over rice in large shallow bowls.
-Accompany with a good beer and lots of hot, crispy French bread.