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.