Posted by Connie 05-17-98 9:05 AM
Chicken and Sausage Gumbo
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 tsp. Creole seasoning,
1 tsp. dried thyme leaves
3 tsp. salt
2 tsp freshly ground black pepper
1 tsp. red pepper
1 large chicken cut into pieces
2 lbs. andouille or smoked sausage, cut into 1/2"pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat
and reserve meats. Make a Roux…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.