Cooking In New Orleans
Chicken and Sausage Gumbo (8 servings)
1, 4-5 lb. chicken, cut up Salt and cayenne
1 cup vegetable oil
1 cup flour
2 cups chopped yellow onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 1/2 quarts chicken stock
2 bay leaves
1/2 teaspoon dried thyme
1 lb. Andouille sausage, sliced 1/4 inch thick
1/4 cup chopped green onions
2 Tablespoons chopped parsley
Season the chicken generously with salt and cayenne. In a large Dutch oven, make a roux by combining the oil and flour over medium heat. Stir constantly and cook for about 30 minutes or until the roux has turned dark brown. Add the yellow onions, bell pepper and celery. Cook for 5-10 minutes more until the vegetables are very soft.
Add the stock, and stir well to blend. Add the chicken pieces, bay leaves and thyme. Bring it to a boil, reduce the heat, and simmer partially covered for 2-3 hours or until the chicken is fork tender. Add the Andouille and cook for another 30 minutes. Adjust the seasonings, and then add the green onions and parsley. Remove the bay leaves and serve over rice.
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