Chicken and sausage gumbo
Recipe by Lisa Evanoff
1 large chicken, cut into 12 pieces
2 tablespoons of the Creole spices
2 pounds spicy smoked sausage, cut into ½-inch pieces
2 celery stalks, diced
2 green bell peppers, stemmed, seeded, and diced
1 tomato, seeded and chopped
2 garlic cloves, minced
2 sprigs fresh thyme, stems discarded, leaves chopped
3 quarts chicken stock
2 bay leaves
6 ounces andouille, chopped
2 cups fresh okra, stems removed, chopped
1 tablespoon Worcestershire
salt
black pepper
file powder
Tabasco sauce
4 to 6 cups cooked white rice
1. Sprinkle the Creole spices on the chicken pieces.
2. Then add the chicken pieces to the roux. Turn the heat back up to medium, and cook until the pieces have browned, about 10 minutes. Make sure to stir often. (Note: This was the exact moment when I realized I needed a bigger pot.)
3. Add the smoked sausage, and cook for a minute.
4. Then add the celery, bell peppers, tomatoes, and garlic. Stir well, and cook for three minutes. Pour in the chicken stock and stir well. Add the thyme and bay leaves, and bring to a boil. Then reduce the heat to medium-low and simmer for 45 minutes. Stir the pot occasionally, spooning off any fat that comes up to the surface.
5. Add the andouille, okra, and Worcestershire sauce. Season with salt and pepper to taste. Add a pinch of file powder and a couple dashes of hot sauce. Simmer for 45 minutes. Continue to spoon off any fat on the surface. Stir occasionally.
6. Remove the bay leaves, and ladle the gumbo into bowls with rice. Serve with more file powder and hot sauce to taste.
main courses December 04, 2011 00:08
Author thepauperedchef.com/article/lo...
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