Oakville Grocery chicken Gumbo

By contessawannabe

Ingredients

• 2-3 1/2 lb. Chickens, cut into pieces (including liver)
• 1/2 lb. Tasso (Cajun-cured Smoked Pork) cut into 1/4" pieces
• 1 lb. Andouille Sausage cut into 1/4" pieces
• 1/3 cup Flour
• 2 medium Onions, chopped
• 3 Celery Ribs, chopped
• 2 28-oz cans whole Tomatoes, including juice
• 1 cup Chardonnay Wine
• 2 qts. Water
• 2 ts. Zatarain’s® Gumbo File
• 2 Tbs minced Garlic
• Salt and Cayenne Pepper to taste

Preparation

Step 1

Season chicken pieces with salt and pepper.

In a large heavy skillet (preferably cast-iron) brown Andouille sausage. Set aside. Add chicken and brown in batches, making sure not to crowd the pieces.

Transfer browned pieces to a heavy 8 quart kettle. Pour off all but 1/4 cup fat from the skillet.

Add flour and cook over low heat, stirring constantly until roux is a dark reddish brown, (about 30-40 minutes). Stir in onions, bell pepper and celery and cook stirring occasionally, until vegetables are softened.

While roux is cooking bring chicken, tasso, andouille, tomatoes with juice, water and wine to a boil.

Add roux mixture by large spoonfuls, stirring well after each addition. Simmer gumbo, covered, stirring occasionally, until chicken is very tender, about an hour.

Transfer chicken to a bowl to cool. Discard skin and bones and shred chicken meat. Stir meat into gumbo. Add salt, file' and pepper to taste. Serve over rice.

Gumbo can be made up to 48 hours in advance