Chicken & Sausage Gumbo

(13)


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Servings: 12
READY IN
2hrs 40mins
Ingredients
  • 4 1⁄2 lbs whole chickens
  • 2 whole cloves
  • 1 carrot, peeled and sliced
  • 4 -8 sprigs fresh parsley
  • 1 bay leaf
  • 1 large onion, sliced
  • 1 celery rib
  • 1⁄2 cup white wine
  • 6 -8 black peppercorns
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 1⁄2 lbs fresh okra, chopped
  • 1⁄3 cup vegetable oil
  • 1⁄2 cup all-purpose flour
  • 2 medium sized yellow onions, chopped
  • 2 small green bell peppers, chopped
  • 3 stalks celery, chopped
  • 4 garlic cloves, minced
  • 1 large tomatoes, chopped
  • 1 (28 ounce) can diced Italian-style tomatoes, undrained
  • 1 1⁄2 lbs cooked smoked sausage, sliced in 1/3-inch pieces
  • 1 1⁄2 bay leaves
  • 1 tablespoon salt
  • 1 1⁄2 teaspoons dried thyme
  • 1 1⁄2 teaspoons dried basil
  • 1 1⁄2 teaspoons cayenne pepper
  • 1 1⁄2 teaspoons black pepper
  • 1 1⁄2 teaspoons file powder
Directions
  • Place chicken and next 10 ingredients in large stockpot and cover with water (approx. 1 gallon) and bring to a boil.
  • Reduce heat and simmer until chicken is tender (approx. 1 hour).
  • Using tongs, remove chicken to a strainer and cool.
  • Strain chicken stock into a large container (discard whatever the strainer catches). Save stock for use in gumbo later.
  • Remove meat from bones in pieces and reserve to add to gumbo later.
  • Heat 2 tablespoons vegetable oil in heavy skillet over medium heat.
  • Add okra to skillet and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside to add to gumbo later.
  • Stir flour and 1/3 cup vegetable oil in a large Dutch oven over medium heat. Stir frequently until it becomes a deep, golden brown roux (approx, 30 minutes). It should appear to be the color of peanut butter.
  • Add the chopped yellow onions, bell peppers, celery and garlic to the roux and stir until soft.
  • Add 4 cups of the reserved chicken stock and okra, tomatoes, sausage, and all herbs/spices except for file powder. Cover partially and simmer until thickened (approx. 1.5 hours).
  • Spoon off any fat from surface of gumbo.
  • Add chicken and file powder and simmer 15 more minutes.
  • Serve in bowls over steamed white rice.
 

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