A delicious chicken Gumbo whole family can enjoy, or double and serve a crowd for game day or any other meeting. This gumbo is wonderful with hot boiled rice and crusty bread.
Ingredients:
• 3 to 4 chicken breast halves, cut into small pieces
• 4 chicken thighs, cleaned and sliced into small pieces
• 3 tablespoons flour
• 1 / 2 teaspoon Creole seasoning
• 12 to 16 ounces smoked sausage, cut into pieces 1.2 inches
• 1 / 2 cup vegetable oil
• 1 / 2 cup all-purpose flour
• 1 cup chopped onion
• 1 / 2 cup chopped green pepper
• 1 / 4 cup chopped red bell pepper, optional
• 3 stalks celery, chopped
• 3 medium cloves garlic, minced
• 6 cups chicken broth
• 1 can (14 1 / 2 ounces) diced tomatoes
• 1 small bay leaf
• 1 teaspoon Creole seasoning blend, or to taste
• 1 / 2 teaspoon dried thyme
• salt and pepper to taste freshly ground black
• 4 green onions, chopped
• 2 tablespoons chopped fresh parsley
Preparation:
Cut chicken into small pieces, sprinkle with salt and pepper and mix with 3 tablespoons of flour. Heat 1 tablespoon oil in a heavy skillet over medium heat, add the chicken. Cook, stirring, until browned. Transfer to a plate and set aside. Brown sausage slices, add to chicken mixture.
Place celery, chopped onion, pepper, and chopped in a bowl and set aside.
In a large pot, heavy, heat oil, add flour. Cook, stirring constantly until the roux reaches a depth of blond, the color of dark peanut butter. You can do this medium to medium-high heat, stirring constantly, but carefully and observe. You can not burn. The heat control of a gas stove makes it a little easier to cook over heat. If you’re not a rookie Roux-making, you might want to make a dark roux.
When roux has reached the color you want, add the vegetables and mix vigorously. Continue cooking, stirring constantly, for 3 to 4 minutes.
Add the chicken broth, seasonings, chicken and sausage. Bring to a boil, then simmer for 1 to 1 1 / 2 hours, skimming the excess fat off the top several times, as needed.
Add chopped green onions and parsley, heat for 5 to 10 minutes. Mound hot cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.
Makes 6 servings as main dish. Double Ingredients for 12 servings plentiful.
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