Chicken and Smoked Sausage Gumbo

A chicken and sausage gumbo is one of the finest meals on the planet. Get a good hot Andouille sausage, because that makes the flavor of the gumbo.

Ingredients

• 1 Tbsp. plus 1/4 cup vegetable oil

• 1/2 pound smoked Andouille sausage

• 2 pounds chicken thighs, skin removed

• 1/2 Tbsp. Creole seasoning

• 1/2 cup all-purpose flour

• 1 cups chopped onions

• 1/2 cup chopped celery

• 1/2 cup chopped bell peppers

• 1/2 tsp. salt

• 1/4 tsp. cayenne

• 1-2 bay leaves

• 4 1/2 cups chicken stock

• 1/4 cup chopped green onions

• 1/2 Tbsp. file powder

Directions

In a large pot, heat 1 tablespoon of the vegetable oil over medium-high heat and add the sausage and cook until nicely browned. Remove the sausage with a slotted spoon. Set aside.

Season the chicken with the Creole spices and add to the pot. Cook over medium-high heat until well browned. Remove the chicken from the pan, let cool.

Combine the remaining 1/4 cup oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes to make a brown roux, the color of a light chocolate.

Add the onions, celery, and bell peppers and stirring 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, and cook for 2 minutes.

Slowly add the chicken stock until well combined. Bring the mixture to a boil. Reduce the heat to low. Cook uncovered and stirring occasionally, for roughly a about half an hour or so.

Return the chicken to the pot and simmer for 1 hour.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs and place on a cutting board. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions and file powder.

Serve over hot rice.

Full recipe at http://ift.tt/2aNLgjR

bon appetit