Ingredients: |
Ingredients: 1 pound hot smoked sausage, cut into 1/4 inch slices (I prefer to use andouille sausage, but it is hard to find around here. I have substituted a kielbasa with good results.)
4 chicken breast halves, skinned
1/4 to 1/2 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced green onions
1/4 teaspoon salt
Hot cooked rice
Gumbo filé (optional)
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Directions: |
Directions:Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings; remove to paper towels, reserving drippings. Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add onion, green pepper, and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next 5 ingredient. Reduce heat; simmer, uncovered, 1 hour. Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in green onions; cook uncovered, an additional 30 minutes. Add salt. Bone chicken breasts, and cut into strips. Add to gumbo, and cook until thoroughly heated. Remove bay leaves; serve gumbo over rice. Sprinkle with gumbo filé, if desired.
***This recipe takes a long time. When I plan this for dinner, I get started before noon so that it can sit for a while before eating. Then I cook the rice just in time to eat. This makes your house smell unbelievably good and the scent still lingers the next day. I once had a neighbor, who was out for a walk, come up to my door and ask me what in the world I was cooking that smelled so good. She could smell it all the way out to the sidewalk. |
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Notes: |
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Notes: This recipe is from the November 1990 issue of Southern Living Magazine. Please note that this Gumbo recipe does not contain okra and tomatoes. Okra and tomatoes are representative of the Creole style of cooking. This Gumbo recipe is a Cajun gumbo, not a Creole gumbo, and thus uses a roux as the base for the gumbo. This roux makes the gumbo very dark in color. This is the type of gumbo we had when I grew up in Louisiana in deep Cajun country.
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