Ingredients: |
Ingredients: 1 pound andouille sausage, cut into 1/4 inch thick slices
4 chicken breasts
3/4 cup vegetable oil
3/4 cup all-purpose flour
1 medium onion, chopped
1 medium bell pepper, chopped
2 celery ribs, sliced
2 quarts hot chicken stock
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onion, sliced
File' powder (optional)
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 browned. 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, 20-25 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 next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally,1 hour.
Add sausage to gumbo; cook 30 minutes. Stir in green onion; cook for 30 more minutes. Remove and discard bay leaves.
Remove gumbo from heat. Sprinkle with file' powder, if desired. Serve over hot cooked rice. Garnish with chopped green onions, if desired.
Serves 10. |
This recipe for Chicken and Sausage Gumbo, by 