Chicken and Sausage Gumbo
Ingredients:
2 plain Rotisserie Chickens, shredded or cut into pieces
1 cup vegetable oil
1 cup flour
3 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
2 tablespoons minced garlic
1/2 teaspoon cayenne, plus more to taste
2 bay leaves
1 1/2 pounds smoked sausage, halved lengthwise, then cut crosswise into half moons
1 bunch scallions, thinly sliced
1/3 cup chopped fresh parsley leaves
2 quarts chicken stock
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon file powder
Cooked white rice, for serving
Louisiana hot sauce, for serving
File, for serving
Directions:
Make roux: In a large, heavy-bottomed Dutch oven, heat oil over medium-high heat; whisk in flour. Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to take on some color. Reduce heat to medium or medium-low and continue cooking and stirring constantly until roux reaches the color of milk chocolate.
Add the chopped onions, celery, and bell pepper and cook, stirring frequently, until vegetables have softened, 5 to 7 minutes. Add chicken stock to roux-vegetable mixture along with cayenne and bay leaves, and stir to combine.
Once roux and stock are combined, bring to a gentle simmer. Continue to simmer until sauce is thickened, skimming any foam or excess oil that comes to the surface.
While simmering, saute sausage in a large skillet over medium-high heat until browned on all sides. Add sausage to gumbo. Taste gumbo and season lightly with salt. Simmer for 2 hours.
After simmering, add chicken, chopped scallions, file powder and parsley to gumbo. Stir well and continue to simmer for 30 minutes longer. Adjust thickness if necessary, then season with salt and cayenne to taste.
Serve over hot white rice in large shallow bowls and sprinkle with parsley with hot sauce, creole seasoning and file powder at the table
Ingredients:
2 plain Rotisserie Chickens, shredded or cut into pieces
1 cup vegetable oil
1 cup flour
3 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
2 tablespoons minced garlic
1/2 teaspoon cayenne, plus more to taste
2 bay leaves
1 1/2 pounds smoked sausage, halved lengthwise, then cut crosswise into half moons
1 bunch scallions, thinly sliced
1/3 cup chopped fresh parsley leaves
2 quarts chicken stock
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon file powder
Cooked white rice, for serving
Louisiana hot sauce, for serving
File, for serving
Directions:
Make roux: In a large, heavy-bottomed Dutch oven, heat oil over medium-high heat; whisk in flour. Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to take on some color. Reduce heat to medium or medium-low and continue cooking and stirring constantly until roux reaches the color of milk chocolate.
Add the chopped onions, celery, and bell pepper and cook, stirring frequently, until vegetables have softened, 5 to 7 minutes. Add chicken stock to roux-vegetable mixture along with cayenne and bay leaves, and stir to combine.
Once roux and stock are combined, bring to a gentle simmer. Continue to simmer until sauce is thickened, skimming any foam or excess oil that comes to the surface.
While simmering, saute sausage in a large skillet over medium-high heat until browned on all sides. Add sausage to gumbo. Taste gumbo and season lightly with salt. Simmer for 2 hours.
After simmering, add chicken, chopped scallions, file powder and parsley to gumbo. Stir well and continue to simmer for 30 minutes longer. Adjust thickness if necessary, then season with salt and cayenne to taste.
Serve over hot white rice in large shallow bowls and sprinkle with parsley with hot sauce, creole seasoning and file powder at the table
