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Recipe Categories : | Cajun
| Chicken | Sausages
| MAIN INDEX |
Serves : 4-6
Perhaps the simplest of the gumbos, but a hearty one and a classic combination.
If you can't find andouille, use whatever smoked sausage you like.
Ingredients :
- 1 cup oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 ribs celery, chopped
- 4 - 6 cloves garlic, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 tspn Creole seasoning, or to taste
- 1 tspn dried thyme leaves
- Salt and freshly ground black pepper to taste
- 1 large chicken (young hen preferred), cut into pieces
- 2 lb andouille or smoked sausage, cut into ½" pieces
- 1 bunch scallions (green onions), tops only, chopped
- ¾ cup fresh chopped parsley
- Filé powder to taste
Preparation and Cooking Instructions :
- Season the chicken with salt, pepper and Creole seasoning and brown
quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil
over medium to high heat (depending on your roux-making skill), stirring
constantly, until the roux reaches a dark reddish-brown color(almost
the color of coffee for a Cajun-style roux). If you want to save time,
or prefer a more New Orleans-style roux, cook it to a medium peanut-butter
color over lower heat.
- Add the vegetables and stir quickly. This cooks the vegetables and
also stops the roux from cooking further. Continue to cook, stirring
constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil,
then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes.
Serve over rice in large shallow bowls
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