Chicken And Sausage Gumbo |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Cajun Ingredients:
2 quarts chicken broth, divided |
2 cups water |
1 tablespoon cajun seasoning, such as tony chachere's |
1 pound boneless chicken breast meat |
1 pound boneless chicken thigh meat |
1 1/4 cups vegetable oil |
1 1/4 cups all purpose flour |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped celery |
1 pound pork or beef smoked sausage, thinly sliced |
1 teaspoon hot pepper sauce |
hot cooked rice |
garnish: chopped green onion |
Directions:
1. In a dutch oven, combine 2 cups chicken broth, 2 cups water, and Cajun seasoning. Bring to a simmer. Add chicken and return to a simmer. Cover and cook for 10 minutes. Remove from heat and let chicken cool in broth. Cut into bite size chunks. Reserve chicken and broth.
2. In a heavy skillet (preferably cast iron), heat oil on medium heat. Add flour, stirring with a wooden spoon to make a roux. Continue to cook, stirring constantly, until roux reaches a carmel color. Remove from heat. Add onion. bell pepper, and celery, stirring well. Transfer roux to a separate bowl. (Roux will continue to cok and darken after it is removed from heat.)
3. In a large stockpot, bring reserved chicken broth and remaining chicken broth to a boil over medium high heat. Add water, if necessary, to make 3 1/2 quarts broth. When broth boils, remove from heat and add roux. Let sit for 5 minutes until roux melts and dissolves in broth, whisking to prevent sticking.
4. Return broth to medium heat. When mixture reaches a simmer, add sausage. Return to a simmer and cook for 1 1/2 hours. Taste and check seasoning. Add pepper sauce and more Cajun seasoning, if desired. Skim off any fat and add reserved chicken. cook unitl heated through.
5. Serve over cooked rice. Garnish with chopped green onion, if desired.
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