Ingredients: |
Ingredients: 1 pound andouille sausage, cut into 1/4 inch thick slices
4 skinned bone in chicken breasts
vegetable oil
3/4 cup all purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worchestershire sauce
2 teaspoons Creole seasoning
1/2 to 1 teaspoon of hot sauce
4 green onions, sliced
hot cooked rice
garnish: chopped green onions
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Directions: |
Directions:Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat, 5 minutes or until round. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
Stir in onion, bell pepper, and celery; Cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and the next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, one hour. Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Debone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat. Sprinkle with file powder, if desired. Serve over hot cooked rice. Garnish, if desired. |
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