New Orleans Style Chicken And Sausage Gumbo
One of my favorite quotes is “The best part of life is like gumbo: hot, spicy and mixed all together.” It’s so true! A great pot of gumbo will bring people together, fill your stomach and if you do it right, it will clean your sinuses too!
Here’s a recipe that’s over 25 years old and made all with chicken products.
Prep Time: 15 Minutes
Cook time: 3 Hours
– 1 cup vegetable oil
– 1 cup all-purpose flour
– 1 1/2 cups chopped onions
– 1 cup chopped celery
– 1 cup chopped bell peppers
– 1 pound smoked chicken sausage (preferrably chicken andouille sausage) cut into 1/2-inch slices
– 1 1/2 teaspoons salt
– 1/4 teaspoon cayenne
– 3 bay leaves
– 6 cups chicken broth
– 1 pound boneless chicken meat, cut into 1-inch chunks
– 1 teaspoon spice blend (blend recipe below)
– 2 tablespoons chopped fresh parsley leaves
– 1/2 cup chopped green onions
– 1 tablespoon gumbo file’ powder (found in any spice store)–
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. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. 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.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls (preferably over rice or with french bread).