Chicken and Sausage Gumbo

By sarah_carroll

Ingredients

• 1 1 1 teaspoon salt
• 1 1 1 teaspoon paprika
• 1/2 1/2 1/2 teaspoon black pepper
• 1/4 1/4 1/4 teaspoon cayenne pepper
• 1/2 1/2 1/2 cup corn oil
• 1/2 1/2 1/2 cup all-purpose flour
• 1 1/2 1 1/2 1/2 cups chopped onion
• 1 1/2 1 1/2 1/2 cups chopped celery
• 1 1 1 cup chopped green bell pepper
• 2 2 2 quarts warm chicken stock
• 1/4 1/4 to teaspoon Tabasco sauce, or to taste
• 1 1/2 1 1/2 20 pounds fresh okra or 20 ounces frozen okra, defrosted, sliced
• 1 1/2 1 1/2 1/2 tablespoons filé powder (I left this out, as I couldn't find any locally)
• to fresh parsley, to garnish
• to rice, to serve

Preparation

Step 1

Season the chicken cubes (or pieces) with the salt, paprika and cayenne pepper; set aside. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour and cook for 25-30 minutes, stirring constantly, until the flour has turned a medium-brown, like peanut butter. Add the onions, celery, and bell pepper and cook for 5 minutes, stirring frequently. Add the seasoned chicken and cook for 5 minutes, stirring constantly (and reducing the heat, if necessary, to prevent burning).

Add the stock and bring to a boil, stirring constantly. Add the hot sauce and sausage; reduce the heat to low and cover the pot. Simmer for 1 hour, stirring occasionally. Add the okra and simmer for 30 more minutes. Remove the pot from the heat and stir in the filé powder just before dishing it up. Serve in soup bowls with a mound of rice in the center of each portion.