Authentic Chicken And Andouille Sausage Gumbo

Total Time: 36 mins Preparation Time: 35 mins Cook Time: 1 min

Ingredients

• Servings: 12
• 1 cup oil
• 1 cup flour
• 2 large onions, chopped
• 2 bell peppers, chopped
• 4 celery ribs, chopped
• 4 -6 garlic cloves, minced
• 4 quarts chicken stock
• 2 bay leaves
• 2 teaspoons creole seasoning
• 1 teaspoon dried thyme leaves
• salt & freshly ground black pepper
• 1 large chicken, cut into pieces
• 2 lbs andouille sausages or 2 lbs smoked sausage, cut into 1/2-inch pieces
• 1 bunch scallion, tops only, chopped (green onions)
• 2/3 cup chopped fresh parsley
• file powder

Recipe

• 1 season the chicken with salt, pepper and creole seasoning and brown quickly. brown the sausage, pour off fat and reserve meats.
• 2 in a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a cajun-style roux. if you want to save time, or prefer a more new orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
• 3 add the vegetables and stir quickly. this cooks the vegetables and also stops the roux from cooking further. continue to cook, stirring constantly, for about 4 minutes.
• 4 add the stock, seasonings, chicken and sausage. bring to a boil, then cook for about one hour, skimming fat off the top as needed.
• 5 add the chopped scallion tops and parsley, and heat for 5 minutes. add file powder to taste just before serving. this also acts as a thickening agent. serve over rice in large shallow bowls. accompany with a good beer and lots of hot, crispy french bread.