Chicken Aid Sausage Gumbo
|Smoked sausage links||1 Pound, cut into 1/4-inch slices (hot)|
|Skinned chicken breast halves||4|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Hot water||2 Quart|
|Creole seasoning||2 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Hot sauce||1 Teaspoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Cook sausage in a Dutch oven over medium heat until browned.
Remove sausage, reserving drippings.
Set sausage aside.
Cook chicken in drippings until browned.
Remove chicken, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 cup.
Add oil mixture to Dutch oven; place over medium heat until hot.
Add flour, and cook, stirring constantly, until roux is chocolate-colored (about 20 minutes).
Add chopped onion, green pepper, celery, and garlic to roux; cook until vegetables are tender, stirring often.
Gradually stir in hot water; bring to a boil.
Add chicken, Creole seasoning, and next A ingredients to Dutch oven; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally.
Remove chicken from Dutch oven; set aside to cool.
Add sausage to Dutch oven; cook, uncovered, 30 minutes.
Stir in green onions; cook, uncovered, an additional 30 minutes.
Bone chicken; coarsely shred.
Add chicken to gumbo; cook until thoroughly heated.
Remove and discard bay leaves.
Serve gumbo over hot rice with gumbo file, if desired.