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Mardi Gras: Chicken and Sausage Gumbo

Source of Recipe


Internet






List of Ingredients



• 1 cup vegetable oil
  
• 1 cup flour
  
• 1-1/2 cups chopped onion
  
• 1 cup chopped celery
  
• 1 cup chopped bell peppers
  
• 1 pound smoked sausage or andouille, cut crosswise into 1/2-inch slices
  
• 1-1/2 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 3 whole bay leaves (optional)
  
• 6 cups water
  
• 1 whole chicken, cut into bite-size pieces
  
• 2 tsp chopped parsley
  
• 1/2 cup chopped green onions
  
• 1 tsp filé powder
  






Instructions



1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
   
   
2. Add the onions, celery and bell peppers, and continue to stir for 4 to 5 minutes, or until the vegetables are wilted. Add the sausage, salt, cayenne pepper, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
   
   
3. Season the chicken well and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from heat. Stir in the parsley, green onions and filé powder.
   
   Remove the bay leaves and serve over rice in deep bowls.