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Prep 35 mins
Cook 1 min
In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.
- 1 cup oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 celery ribs, chopped
- 4 -6 garlic cloves, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 teaspoons creole seasoning
- 1 teaspoon dried thyme leaves
- salt & freshly ground black pepper
- 1 large chicken, cut into pieces
- 2 lbs andouille sausages or 2 lbs smoked sausage, cut into 1/2-inch pieces
- 1 bunch scallion, tops only, chopped (green onions)
- 2⁄3 cup chopped fresh parsley
- file powder
- 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. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
Made this recipe exactly as written except I used butter instead of oil for the roux. Just my preference. Made it for a Mardi Gras party, and everyone LOVED it! Great recipe! Absolutely delicious!
I looked for a recipe after my first visit to New Orleans. This recipe is perfect, and my family loves it. I make it often. Thank you so much for sharing it with me.
I followed the recipe closely. I really liked the broth and the chicken, but hated the sausage. Perhaps the andouille sausage in NM is not authentic (I wouldn't be surprised) but both hubby and I thought it detracted rather than added to the mix. Perhaps I'll try smoked sausage, such as keilbasa, next time. The overall flavor of the broth was fabulous. The color of the soup was bland and not very attractive, however.