Chicken Sausage Gumbo
- 4-5 pound chicken cut into pieces skin removed
- 1 pound andouille sausage or kielbasa cut in 1/2 pieces
- 1 1/2 cups chopped bell peppers
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1 cup flour
- 1/2 cup vegetable oil
- 9 cups chicken broth
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon thyme
- 1/2 - 1 tablespoon Creole seasoning
- 1/4 cup chopped green onions
- 2 tablespoons fresh parsley
- 1 tablespoon file powder
- 2 cups white rice
In large heavy pot or Dutch oven heat 1 tablespoon oil (med-hi heat) cook sausage until browned. Remove with slotted spoon, set aside.
Season chicken with Creole seasoning.
In fat left in pan brown chicken 5-6 minutes. Remove from pan and set aside.
Add 1/2 cup oil and flour to pan and over medium heat cook, stirring slowly and constantly for 25-30 minutes, to make a dark brown roux. Do Not let burn!!
Add onions, celery and pepper and cook, stirring until very soft 10-12 minutes.
Slowly add the chicken stock, bay leaves, and thyme, cayenne, stirring until well combined.
Bring mixture to a boil, then reduce heat to medium-low.
Add sausage and chicken, combine and continue to cook (simmer) uncovered, stirring occasionally until chicken is very tender. At least 3 hours.
Prior to serving discard bay leaves, stir in green onions, parsley and file powder.
Cook white rice in rice cooker (as per rice cooker instructions).
Spoon rice into deep bowls and ladle the gumbo on top.
Serve with hot sauce on the side.
The most important step in making a terrific gumbo is preparing the roux. The roux must be constantly stirred until it attains that perfect dark brown color. This usually takes about 30 minutes.