Chicken and Sausage Gumbo
Ronnie's Notes
This is a thick, hearty dish that can be dinner or a first course.
Prep time: less than 30 minutes
Region: Louisiana
Instructions
Make the roux: heat the 1/2 cup vegetable oil and the flour in a Dutch oven or large, fireproof casserole and cook over low-medium heat, whisking constantly, for , or until the mixtures turns dark tan.
Remove from the heat into a bowl.
Cut the sausage into bite size pieces and fry them in the skillet set over low heat for or until they have rendered some fat.
Raise the heat to moderate and fry the meat , or until lightly browned.
Remove the meat with a slotted spoon and set aside.
Wash and dry the chicken.
Combine the flour, salt, paprika and cayenne pepper in a bowl, mix thoroughly and dredge the chicken pieces in this mixture.
Fry the chicken in the pan used to fry the sausage.
Cook the chicken or until the pieces are lightly browned.
Remove the chicken and set the pieces aside.
Wipe the pan clean with paper towels.
Add the roux to the pan and place the pan over moderate heat.
Add the onion, green pepper, celery and garlic and cook for , or until the vegetables have softened.
Add the stock and hot pepper sauce.
Bring to a boil, lower the heat and add the sausage and chicken.
Cover the pan and set heat to low.
Cook for one hour.
Remove the chicken pieces and let them cool slightly.
When cool, remove the chicken meat from the bones and cut it into bite size pieces.
Return the chicken meat to the gumbo.
Taste the soup for seasoning and add salt to taste.
Add oysters, if used, and cook for one minute.
Stir in the file powder, cook one minute and serve.
HOT TIP: Roux separates.
Give it a stir before you use it.