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Chicken & Sausage Gumbo
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Brief Description
Mom's fish free gumbo. Made on our Cajun night with the family.
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Main Ingredient
Chicken, Sausage, Rice
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Category: Soups
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Cuisine: Cajun
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Prep Time: 15 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Rustic Rub: 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Combine all ingredients and store in an air-tight container.
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Posted By: alitchfield
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Posted On: Apr 07, 2015
Number of Servings:
Ingredients:
- 1 cups - vegetable oil
- 1 cups - all-purpose flour
- 1 1/2 cups - chopped onions
- 1 cups - chopped celery
- 1 cups - chopped bell peppers
- 1 pounds - smoked sausage andouille or kielbasa, cut crosswise into 1/2 inch slices
- 1 1/2 teaspoons - salt
- 1/4 teaspoons - cayenne
- 3 - bay leaves
- 6 cups - chicken broth
- 1 pounds - boneless chicken meat cut into 1 inch pieces
- 1 teaspoons - Rustic Rub recipe in notes
- 2 tablespoons - chopped fresh parsley leaves
- 1/2 cups - chopped green onions
- 1 tablespoons - file powder
Directions:
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
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