Ingredients: |
Ingredients: 1 chicken about 6 lbs.
6 cups water
2 medium yellow onions, quartered
2 ribs of celery
2 bay leaves
1 Tablespoons plus 1 1/2 teaspoon salt
1 1/ 2 teaspoons cayenne pepper
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
1/2 pound andoulle or other smoked sausage, finely chopped
one pound smoked sausage cut crosswise into 1/4 inch thick slices
2 Tablespoons chopped green onions
2 Tablespoons chopped fresh parsley leaves
cooked white rice
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Directions: |
Directions:In a large heavy pot place chicken, water, quartered onions, celery pieces, bay leaves and 1 Tablespoons of the salt, and 1 teaspoon of the cayenne pepper. Bring to a boil over high heat. Reduce the heat to medium and cook partially covered until chicken is tender, about 2 hours. Remove and set aside. Strain and reserve the broth.
In a large heavy pot or Dutch oven over medium heat combine the oil and flour. Cook stirring constantly until roux is a dark, chocolate brown color, about 20-25 minutes. Add chopped onions, bell peppers, celery and chopped sausage. cook stirring until the vegetables are very soft. 8-10 minutes. Add reserved chicken broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook uncovered stirring occasionally for 1 1/2 hours.
Meanwhile, remove the skin from chicken and pick meat off bones discarding skin and bones. Add chicken and sliced sausage to the gumbo. Cook for 15 minutes. Remove from heat and let sit 5 minutes before skimming any fat that has risen to surface.
Stir in the green onions and parsley and serve the gumbo in individual soup bowls over hot steamed rice. . |
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