Sausage And Chicken Gumbo Recipe
- 1 cup plus 3 tablespoons vegetable oil
- 1 cup all purpose flour
- 2 medium onions diced
- 2 bell peppers diced
- 4 celery stalks diced
- 1 x 49½ oz can low sodium chicken broth
- 5 cups water
- 1 x 10 oz can Rotel tomatoes
- 1 x 14½ oz can diced tomatoes
- 1 bunch flat leaf parsley, stems removed and minced
- 3 tablespoons chopped garlic
- ½ teaspoon cayenne pepper
- 1 teaspoon fresh ground pepper
- 1 teaspoon salt
- ½ teaspoon dried thyme leaves
- 1 pound sausage, cut into ¼ inch rounds (andouille, hot pork smoked, or regular smoked)
- 2½ pounds boneless, skinless chicken thigh fillets, seasoned with Creole seasoning
- 1 teaspoon Tabasco
- 4 bay leaves
- 1 x 16 oz bag frozen cut okra
- Cooked long-grain white rice
- Crusty bread (French bread or equivalent)
- Filé powder (Ground sassafras)
- Hot Sauce
- Prepare your vegetables.
- In a sauté pan, render the sausage rounds.
- Remove the sausage (add a little oil if necessary) and cook the thighs for 6 minutes per side over medium heat (You will need to do this in batches).
- Allow the meat to cool.
- Hand tear or shred the chicken with two forks.
- Set chicken and sausage aside for use later.
- In a very large stockpot, add the vegetable oil and warm on medium-high heat until the oil is shimmering and almost smoking.
- Whisk in the flour and reduce the heat to medium/medium-low.
- Stir constantly until the roux becomes the color of milk chocolate, usually 25–30 minutes. The roux should smell nutty, but not burned.
- Add the onions, celery, and bell pepper to stop the cooking.
- Cook until the vegetables become softened, about 5– 10 minutes while continuing to stir.
- Add the garlic, thyme, salt, pepper, and cayenne.
- Cook for 1 minute, and then add the water, broth, tomatoes, parsley, Tabasco, and bay leaves.
- Stir to incorporate roux into liquid.
- Add the chicken and sausage.
- Raise heat to bring to a boil. Reduce heat and simmer uncovered for about 1½ hours.
- Add okra and cook and additional 10 minutes.
- Adjust with salt and pepper to taste.
- Serve with an ice cream scoop of rice in the bowl and with file powder sprinkled on top (about ½ teaspoon).
- Serve warm French bread on the side for dipping and extra hot sauce.
- Makes 1 gallon.
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