Prep 1 hr
Cook 2 hrs
From a local TV show where the guest of honor made their "famous" gumbo. It is similar to the gumbo my little brother makes.
- 5 1⁄2 lbs chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
- 4 tablespoons vegetable oil
- 1 1⁄2 lbs andouille sausages (or other spicy smoked pork sausage( cut crosswise into 1/4-inch-thick slices)
- 3 medium onions, chopped
- 2 celery ribs, chopped
- 1 green bell pepper, chopped
- 4 large garlic cloves, finely chopped
- 2 cups chicken stock or 2 cups broth
- 1 1⁄2 cups water
- 1 (16 ounce) canwhole tomatoes with juice, drained and chopped
- 1⁄4 teaspoon cayenne (optional)
- 2 1⁄2 cups long-grain white rice, rinsed and drained well
- 1 cup scallion top, thinly sliced
- Rinse and dry chicken then season with pepper and salt.
- Heat a couple tablespoons oil in a skillet over moderately high heat until the oil is hot,but not smoking, and brown the chicken.
- Turn down the heat and brown sausage.
- Drain the fat from the sausage by placing it on a paper towel.
- Using some of the fat from browning the sausage cook onions, celery, and bell peppers, until onions are brown and soft. Add garlic last as it will burn.
- Cook, stirring, 1 minute.
- Add 1 cup stock and cook, stirring, 1 minute.
- Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (optional), and remaining cup stock.
- Simmer, partially covered, until chicken is tender, about 30 minutes.
- Preheat oven to 325°F
- Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.
- Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
- Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
- Remove from heat and let gumbo stand, covered, 10 minutes.
- Gently stir in scallion greens, sausage, and salt to taste.