Chicken Sausage Gumbo
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Chicken parts||4 Pound, skinned|
|Black pepper||3⁄4 Teaspoon|
|Chopped onion||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped sweet green pepper||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Cold water||8 Cup (128 tbs)|
|Andouille sausage/Other smoked sausage||1 Pound, cut diagonally into 1/2 inch slices|
|Ground red cayenne pepper||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Okra/1 package, 10 ounce sliced frozen okra||2 Cup (32 tbs), cut into 1 inch pieces|
|Sliced green onions||2 Tablespoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Hot red pepper sauce||To Taste|
|Cooked long grain rice||4 Cup (64 tbs)|
1. To prepare the roux: In a heavy 6-inch skillet, heat the oil over moderately low heat. Add the flour and cook, stirring constantly, for 10 minutes or until it is deep brown. Remove from the heat.
2. To prepare the gumbo: In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the pepper and salt. Brown the chicken for A minutes on each side or until golden, then transfer to a platter.
3. To the Dutch oven, add the onions, celery, green pepper, and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Stir in the roux and heat until bubbly. Gradually whisk in the water, mixing until smooth.
4. Add the chicken and sausage, the remaining 1/2 teaspoon of black pepper, the ground red pepper, and thyme. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours, skimming the surface occasionally. Stir in the okra and green onions; cook 10 minutes longer. Stir in the parsley and season to taste with the red pepper sauce (don't be timid!). Ladle the gumbo over the rice.