Chicken Sausage Gumbo
Ingredients
- 1 hen, cut up
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 to 1½ lbs. smoked sausage (cut in
pieces)
- ½ cup flour
- 1 chopped green pepper
- hot cooked rice
- 2 cups hot chicken broth
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- 1 quart hot water
- Seasonings to taste (salt, black and
red pepper)
- ¼ cup chopped parsley
- ¼ cup chopped green onion tops
- 3 ribs chopped celery
- 3 cloves minced garlic
- filé
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Season chicken with salt and pepper. Brown chicken
and sausage in oil in heavy Dutch oven. Remove from pan; reserve. Stir
flour into drippings. Reduce heat to low; cook, stirring constantly,
until roux turns a caramel color. This takes about 45 minutes.
Add onions, green pepper, celery and garlic to
roux. Sauté 10 to 15 minutes, stirring occasionally. Add chicken, sausage,
hot chicken broth, and hot water. Cold broth and water can cause roux
to curdle. Add salt and pepper to taste. Heat to boiling; reduce heat.
Simmer 1½ hours or until chicken is tender. Add parsley and onion tops.
Cover and cook 5 minutes. Remove from heat and let stand 10 minutes.
Serve gumbo over rice. Filé powder may be sprinkled on by individuals.
Do not add filé to the pot of gumbo because gumbo becomes stringy when
heated with filé.
