Directions: |
Directions:1 (3 – 4 lbs) fryer chicken, cut into serving piece
1/2 lbs andouille sausage, sliced into 1/2″ pieces
1/2 lbs fresh pork sausage, slices 1/2″ thick
1/2 lb smoked ham, coarsely chopped
1/4 cup all-purpose flour
1/4 cup chopped yellow onion
1/2 chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, chopped
6 cups warm chicken stock
2 bay leaves crushed
1 teas dried thyme leaves
1/2 teas dried basil leaves
1/2 cup chopped fresh parsley, plus more for garnish
Green onions and filé for serving
1 (10 ounce) can Ro-Tel diced tomatoes and green chile
Combine the salt, black pepper, and cayenne in a shallow dish. Sprinkle the chicken pieces with the mixture. (Reserve the remaining seasoning mixture, if any.)
Heat the oil in a large heavy pot or Dutch oven over medium heat and brown the chicken pieces evenly, in batches if necessary. Using a slotted spoon, transfer to a platter and set aside. Add the sausages and ham to the same pot, and brown evenly. Using a slotted spoon, transfer to a platter and set aside.
Slowly add the flour and, stirring constantly, make a dark brown roux. Add the onion, bell pepper, celery, tomatoes and garlic. Cook, stirring until the vegetables are tender. Slowly add the stock and bring to a boil.
Add the browned chicken, sausages and ham. Simmer for 1 hour. Add the leftover seasoning mixture, if any, of salt, black pepper, and cayenne, as well as the bay leaves, thyme, and basil. Simmer for 15 minutes. Add the 1/2 cup of parsley and simmer for 10 minutes.
Serve the gumbo in the Texan way, over a scoop of potato salad. A spinach and arugula side salad with a hunk of Bobby's GRANDMA's CORNBREAD DRESSING might make you hurt yourself. Be Brave. TAKE THE RISK. SMILE! |
This recipe for TEXAS LOW COUNTRY GUMBO is from