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.