Chicken Sausage Gumbo
Makes 12-15 servings, 1-1/2 cups per serving
5 boneless skinless chicken breasts
1 pound smoked turkey sausage
1 tablespoon olive oil, split
3 large onions, diced
2 green bell peppers, diced
4 stalks celery, diced
4 cloves garlic, diced
3/4 cup chopped okra
2 tablespoons file powder
1 teaspoon cayenne
1 teaspoon red pepper flakes
2 bay leaves
2 tablespoons oregano
2 tablespoons thyme
1-1/2 cups dry roux (recipe below)
2 quarts no-salt-added chicken stock, warmed
4 scallions, chopped
2 cups cooked brown rice, to serve
Cut the chicken breasts into small pieces, removing all fat. Slice turkey sausage.
Put 1/2 tablespoon olive oil in large heavy pot. Brown chicken and sausage on all sides, stirring often. Remove browned chicken and sausage.
Add to the pot the onion, bell pepper, celery, garlic, okra, file powder, cayenne, red pepper flakes, bay leaves, oregano and thyme. Stir well and lower heat to simmer.
After adding the ingredients to the pot, make the dry roux. When the dry roux is ready, gradually whisk into it about two cups of the warm stock, whisking until smooth. Transfer mixture to pot and stir.
Simmer, uncovered, for 1 hour. Return browned chicken and sausage to the pot and cook for 30 minutes.
Stir in the green onions. Cover and let stand for 5 minutes. Serve with brown rice.
Skillet Dry Roux
1-1/2 cups whole wheat flour
Sift whole wheat flour into a skillet over medium heat and stir constantly for 10-15 minutes. Continue stirring until close to the color of peanut butter or pecans.
Posted By: Siebra Muhammad
Sunday, June 30th 2013 at 5:34PM
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