Chicken and Sausage Gumbo

By Maverick19

A spicy Louisiana classic! Gumbo can be thickened with okra or file powder.

Ingredients

• 2 tsp fresh ground black pepper
• 1 1/2 tsp cayenne pepper
• 1 1/2 tsp paprika
• 1 tsp dry mustard
• 1 tsp file powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 chicken (3 pounds), cut up
• 1 cup vegetable oil
• 1/2 cup flour
• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 3/4 cup green bell pepper, chopped
• 1 1/2 quarts rich Chicken Stock
• 1 3/4 cups thinly sliced smoked sausage (andouille or kielbasa)
• 1 bay leaf
• 2 garlic cloves, finely chopped
• 2 Tbsp hot pepper sauce
• Cooked rice

Preparation

Step 1

1. In a small bowl, blend together black pepper, cayenne, paprika, mustard, file powder, garlic powder and salt. Rub about 4 teaspoons of the spice on the chicken pieces.

2. In a large frying pan, heat oil over medium-high heat. Combine flour and 2 teaspoons of the spice mixture in a plastic bag. Add chicken pieces a few at a time; shake to coat. Brown the chicken in oil on one side for 2 inures, then turn and cook for another 3 minutes. Drain on paper towels.

3. Add remaining flour mixture used for coating to the oil. Reduce heat to medium and cook, stirring constantly with a whisk, until mixture turns nut brown. Add the onion, celery and green pepper to the roux. Remove from heat.

4. In a large Dutch oven, bring broth to a boil. Whisk 1/2 cup of stock into roux mixture. Gradually add to remaining broth, stirring with a whisk. Add sausage. Cook for 15 minutes, stirring often.

5. Add chicken, bay leaf, garlic, and pepper sauce. Cook for 40 minutes. Remove the chicken and pull the meat from the bones; discard bones. Cut chicken into bite size pieces and return to gumbo.

Serve with/over rice.