Chicken And Sausage Gumbo
|Fryer chicken||1 , cut up|
|Bacon drippings/Vegetable oil||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Onions||2 , chopped|
|Celery ribs||2 , chopped|
|Green pepper||1 , chopped|
|Garlic||8 Clove (40 gm), minced|
|Smoked sausage||1 1⁄2 Pound, cut into 1/2 inch slices|
|Hot water/Chicken stock||2 Quart|
|Black pepper||1 Teaspoon|
|Chopped green onion tops||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Gumbo file||3 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Brown chicken pieces in hot bacon drippings in a large, heavy pot.
Remove chicken from pot and set aside.
Make a roux by gradually adding flour to hot drippings, stirring constantly over medium heat until roux turns the color of a dirty copper penny, about 10 to 15 minutes.
Do not let roux burn or gumbo will be ruined.
When roux reaches the right color, immediately stir in onion, celery, green pepper, garlic and sausage.
Cook, stirring constantly, until vegetables are tender, or about 5 minutes.
Add hot water, salt, pepper, cayenne and browned chicken pieces, stirring well to blend seasonings.
Bring mixture to a boil; reduce heat and simmer 45 minutes to 1 hour, or until chicken is tender; stir occasionally.
Stir in green onion and parsley; cook 5 minutes longer.
Remove gumbo from heat.
Stir in file and let stand 5 minutes to thicken. (Do not boil mixture after adding file or it will become stringy.)