Hearty Chicken and Sausage Gumbo
4 chicken thighs (about 1 1/4 pounds)
2 celery stalks with leaves, chopped
4 garlic cloves, halved
1 bay leaf
4 cups water
Salt
1/4 cup vegetable oil
1/4 cup (1/2 stick) butter
1/2 cup flour
1 large red onion, chopped
1 yellow bell pepper, cored, seeded and chopped
1/2 pound andouille or other spicy smoked sausage, cut into 1/4-inch
slices
1/2 teaspoon file powder
Freshly ground pepper
1/2 cup finely chopped green onions
1/2 cup finely chopped fresh parsley
Hot cooked rice
In Dutch oven, combine chicken, celery, garlic, bay leaf, water and
salt to taste and bring to boil over high heat. Reduce heat and
simmer, covered, 30 minutes, or until chicken is cooked through.
With slotted spoon, transfer chicken to plate and discard bay leaf.
Set pot with broth aside. When chicken is cool enough to handle,
finely shred meat, discarding skin and bones.
Meanwhile, in large, heavy skillet, heat oil and butter over medium
heat until very hot but not smoking. Whisk in flour and cook,
whisking constantly, 10 minutes, or until mixture turns dark golden
brown (color of peanut butter). Add onion, bell pepper, sausage, file
powder and 1/2 teaspoon or more pepper and cook, stirring, 2 minutes.
Stir vegetable mixture into broth, bring to simmer, and simmer,
uncovered, stirring occasionally, 40 minutes or until vegetables are
tender and flavor is very rich.
Season gumbo with salt and pepper if needed. Add chicken, green
onions and all but 1 tablespoon of parsley to pot and simmer 5
minutes, or until gumbo is heated through.
Ladle gumbo into bowls, sprinkle with remaining 1 tablespoon parsley,
and serve accompanied by rice. Makes 4 servings.
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