SIMPLE CHICKEN AND SAUSAGE GUMBO
Perhaps the simplest of the gumbos, but a hearty one and a
classic combination. If you can't find andouille, use a local
smoked sausage or kielbasa or whatever smoked sausage you like.
This one's easy to knock off quickly for a great evening's meal.
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4- 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Season the chicken with salt, pepper and Creole seasoning and
brown quickly. Brown the sausage, pour off fat and reserve
meats. In a large, heavy pot, heat the oil and cook the flour in
the oil over medium to high heat (depending on your roux-making
skill), stirring constantly, until the roux reaches a dark
reddish-brown color, almost the color of coffee or milk
chocolate for a Cajun-style roux. If you want to save time, or
prefer a more New Orleans-style roux, cook it to a medium,
peanut-butter color, over lower heat if you're nervous about
burning it. 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 4 minutes. Add
the stock, seasonings, chicken and sausage. Bring to a boil,
then cook for about one hour, skimming fat off the top as
needed. Add the chopped scallion tops and parsley, and heat for
5 minutes. Serve over rice in large shallow bowls.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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