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10/12/2011 National Gumbo Day Chicken-and-Sausage Gumbo

Source of Recipe

Southern Living


Recipe Introduction

It’s National Gumbo Day! Gumbo is a tasty stew-like dish that originated in Louisiana. The name comes from an African word for okra, which is the key ingredient used for thickening. Similar to Louisiana itself, gumbo is an amalgamation of many cultures. Elements of the recipe can be linked to West African, Choctaw, and French cuisine. As a result, there are many variations of gumbo and to this day chefs argue over the true recipe. The first historical reference to gumbo appears in an 1803 document, which describes the menu at a gubernatorial reception in New Orleans. Enjoy Louisiana's most famous dish served over brown or white rice, and celebrate National Gumbo Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/12/2011 National Gumbo Day Chicken-and-Sausage Gumbo



Chicken-and-Sausage Gumbo


A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

• 1 pound andouille sausage, cut into 1/4-inch-thick slices
• 4 skinned bone-in chicken breasts
• Vegetable oil
• 3/4 cup all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery ribs, sliced
• 2 quarts hot water
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 to 1 teaspoon hot sauce
• 4 green onions, sliced
• Filé powder (optional)
• Hot cooked rice
• Garnish: chopped green onions


Recipe



Cook 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.

Cook 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 roux is chocolate colored.

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 next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 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 meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.