Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Ingredients

• • 1 cup finely chopped onion

  • 1 cup finely chopped green bell pepper

  • 2 pounds okra, chopped

  • 3/4 cup finely chopped celery

  • 4 boneless chicken breasts

  • 1 1/4 cups flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground red pepper

  • Vegetable oil

  • 1 1/2 quarts chicken stock

  • 2 15oz cans diced tomatoes

  • 1 tablespoon file powder

  • 1 pound smoked sausage

  • 1 teaspoon minced garlic

Preparation

1. In a bowl, combine the onions, bell peppers, okra and celery; set aside.

2. Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat oil 1 inch until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 4 to 6 minutes per side; drain on paper towels.

3. Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.

4. In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the smoked sausage and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, cut chicken into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.

5. Serve gumbo on cooked rice.

Serves 4 to 6

 Jeffrey Cowgill 2010    (updated 2024)