Saturday, August 20, 2016

Chicken and Sausage Gumbo

                   Chicken and Sausage Gumbo          

 3 to 4 chicken breast halves, cut in small chunks
 4 chicken thighs, trimmed and cut in small pieces
 3 tablespoons flour
 1/2 teaspoon Creole seasoning blend
 12 to 16 ounces smoked sausage, cut in 1 to 2-inch pieces
 1/2 cup vegetable oil
 1/2 cup all-purpose flour
 1 cup chopped onion
 1/2 cup chopped green bell pepper
 1/4 cup chopped red bell pepper, optional
 3 ribs celery, chopped
 3 medium cloves garlic, minced
 6 cups chicken broth
 1 can (14 1/2 ounces) diced tomatoes
 1 small bay leaf
 1 teaspoon Creole seasoning blend, or to taste
 1/2 teaspoon dried thyme leaves
 salt and freshly ground black pepper to taste
 4 green onions, chopped
 2 tablespoons fresh chopped parsley
                                  1/2 cup chopped pecans                                      

1. Cut chicken into small pieces; sprinkle with salt and 
pepper then toss with 3 tablespoons flour. Heat 1 tablespoon 
of oil heavy skillet over medium heat; add chicken. 
Cook, stirring, until browned. 

 2. Transfer to a dish and set aside. Brown sliced sausage; 
add to chicken mixture. 

 3. Put chopped onion, bell pepper, and chopped 
celery in a bowl; set aside. 

 4. In a large, heavy pot, heat the oil; add the flour. Cook, 
stirring constantly, until the roux reaches a deep blonde-color, 
about the color of dark peanut butter. You can do this over 
medium to medium-high heat, but stir constantly and watch 
carefully. It cannot burn. The heat control of a gas range makes 
it a little easier to cook over higher heat. If you're not a novice 
to roux-making, you might want to make a darker roux.

 5. When roux has reached the color you want, add the vegetables 
and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

 6. Add the chicken broth, seasonings, chicken and sausage. 
Bring to a boil, then cook for about 1 to 1 1/2 hours, skimming 
excess fat off the top several times, as needed.

 7. Add the chopped green onions and parsley; heat for 5 to 10 minutes
 longer. Mound hot cooked rice in bowls, ladle the gumbo around
 the mound. Serve with crusty bread and butter.

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