Simple Chicken and Sausage Gumbo

NovemberSong's Note:

The Palmetto Bug Stompers once crooned that: "There is nothing Like New Orleans", and there is also nothing like a good, simple gumbo, be it chicken and sausage, or seafood(my favorite)when done right, you can see why people get addicted to Louisiana. A quick confession;I have shamelessly stolen this recipe from Chuck at the Mighty "Gumbo Pages", just so we know that I give credit where credit is due. Check out his plethora of Louisiana recipes at his site; http://www.gumbopages.com/recipe-page.html

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Serves: 12

Yield: 12.0 entrée ...

• 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 (young hen preferred)
• 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

Directions:

1. Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
2. 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.
3. 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.
4. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
5. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
6. *A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long.
7. There are a bunch of roux mixes available; my favorite so far being Tony Chacheres.
8. http://www.tonychachere.com/.
9. There is also Zatarains http://www.zatarain.com/.
10. and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:.
11. http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.

Reviews

[Zaccaria]

Just perfect. Added some red beans on a whim. I took you up on the beer...thank you for a wonderful recipe and dinner.

[Susie D]

This was perfect one of our first really cool fall nights. Spicy and comforting. I did add okra to the pot at the end and served with rice. Thank you!