Chicken and Sausage Gumbo

                   Chicken and Sausage Gumbo          

       

  

 Ingredients

 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                                      

 Directions

  

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.