Chicken and Andouille Sausage Gumbo
• 1 cup vegetable oil
• 3 tablespoons of oil, for browning meats
• 1 cup flour
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 ribs celery, chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• 4 bay leaves
• 2 teaspoons Creole Seasoning
• Salt and freshly ground black pepper to taste
• 1 lb boneless, skinless chicken breasts, cut into ½” pieces
• 2 pounds Andouille Sausage (or smoked sausage), cut into 1/2″ pieces
• 2 scallions (green onions), tops only, chopped
• 1 tablespoon of hot sauce (to taste)
Heat 3 tablespoons of oil over medium-high heat in a large heavy pot. Season the chicken with the Creole Seasoning and brown quickly. Remove and set aside. Brown the sausage, then remove and set aside.
In the same pot, heat the cup of oil and slowly stir in the flour over medium heat, stirring constantly, (about 20 minutes) until the roux reaches a dark color, almost the color of coffee.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 5 minutes.
Add the stock, bay leaf, hot sauce, salt and black pepper and bring to a boil. Add chicken and sausage and return to a boil. Then reduce heat to medium-low and cook for about one hour.
Add the chopped scallion tops, and heat for 5 minutes. Serve in bowls with a scoop of white rice in the center.
Serves 8-12
Ciao, Bella