Chicken and Sausage Gumbo With Tomatoes

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Chicken and Sausage Gumbo With Tomatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    chicken thighs, trimmed and cut in small pieces

  • 3 to 4

    chicken breasts cut in small chunks

  • 3

    tablespoons flour

  • ½

    teaspoon Creole seasoning blend

  • 12 to 16

    ounces smoked sausage, cut in 1.2-inch pieces

  • ½

    cup vegetable oil

  • ½

    cup all-purpose flour

  • 1

    cup chopped onion

  • ½

    cup chopped green bell pepper

  • ¼

    cup chopped red bell pepper, optional

  • 3

    ribs celery, chopped

  • 3

    medium cloves garlic, minced

  • 6

    cups chicken broth

  • 1

    can (14½ ounces) diced tomatoes

  • 1

    small bay leaf

  • 1

    teaspoon Creole seasoning blend, or to taste

  • ½

    teaspoon dried thyme leaves

  • salt and freshly ground black pepper to taste

  • 4

    green onions, chopped

  • 2

    tablespoons fresh chopped parsley

Directions

Preparation: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. Transfer to a dish and set aside. Brown sliced sausage; add to chicken mixture. Put chopped onion, bell pepper, and chopped celery in a bowl; set aside. 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. 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. 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.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.


Nutrition

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