Photo: Chicken and Smoked Sausage Gumbo Recipe
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 6 cups chicken broth
- 1 pound boneless chicken meat, cut into 1-inch chunks
- 1 teaspoon Rustic Rub, recipe follows
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup chopped green onions
- 1 tablespoon file powder
Directions
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
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By pam0237
on January 06, 2012
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One of the best gumbos I've ever made. I usually make this twice a year and it always turns out great. I do change it up a bit and add shrimp to this recipe.
By forbesp1
on December 31, 2011
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I must admit that the only reason I used this recipe was because a good friend from New Orleans gave me a recipe that was very similar but he did not have an exact measurement on the ingredients. After I cut up my chicken and trimmed all the fat off, I boiled the bones and fat with some celery, onions, garlic and salt and pepper, drained all the liquid thru a strainer and made my own chicken stock. Much more yummy but takes an extra hour. Also, I browned the chicken with olive oil and kept using the same pan to brown my sausage and kilbasa. Just an awesome!! Thanks for the exact measurements. For the seasoning I used Tony Chachere's original gumbo seasoning.
By What'sForDinner?
Kent, WA
on December 27, 2011
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So good, but super spicy! I would tone down the cayenne pepper next time. Also, you don't need to make even a quarter of the rub. I had a ton left over.
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