Chicken and Sausage Gumbo With Tomatoes
By
southernfood.about.com
Gumbo With Rice
Photo of Gumbo © Diana RattrayA delicious chicken gumbo the whole family will enjoy,
or double and serve to a crowd for game day or other gathering. This gumbo is wonderful with hot boiled rice and crusty bread.
Ingredients:
- 3 to 4 chicken breast halves, cut in small chunks
- 4 chicken thighs, trimmed and cut in small pieces
- 3 tablespoons flour
- 1/2 teaspoon Creole seasoning blend
- 12 to 16 ounces smoked sausage, cut in 1.2-inch pieces
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper, optional
- 3 ribs celery, chopped
- 3 medium cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 1/2 ounces) diced tomatoes
- 1 small bay leaf
- 1 teaspoon Creole seasoning blend, or to taste
- 1/2 teaspoon dried thyme leaves
- salt and freshly ground black pepper to taste
- 4 green onions, chopped
- 2 tablespoons fresh chopped parsley
Preparation:
Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour.
Heat 1 tablespoon of oil heavy skillet over medium heat; add chicken. Cook, stirring, until
browned. Transfer to a dish and set aside. Brown sliced sausage; add to chicken mixture.
Heat 1 tablespoon of oil heavy skillet over medium heat; add chicken. Cook, stirring, until
browned. Transfer to a dish and set aside. Brown sliced sausage; add to chicken mixture.
Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.
In a large, heavy pot, heat the oil; add the flour. Cook, stirring constantly, until the roux reaches
a deep blonde-color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.
a deep blonde-color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.
When roux has reached the color you want, add the vegetables and stir briskly. Continue to
cook, stirring constantly, for about 3 to 4 minutes.
cook, stirring constantly, for about 3 to 4 minutes.
Add the chicken broth, seasonings, chicken and sausage. Bring to a boil, then cook for
about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.
about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.
Add the chopped green onions and parsley; heat for 5 to 10 minutes longer. Mound hot
cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.
cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.
Serves 6 as a main dish. Double ingredients for 12 hearty servings.
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