Chicken & Sausage Gumbo

CHICKEN & SAUSAGE GUMBO

WHAT YOU'LL NEED:

• 1 tablespoon plus 1/2 cup vegetable oil
• 1 pound smoked sausage, (I used andouille) chopped in 1/2 inch pieces
• 2 chicken breasts & 3 chicken thighs, skin removed
• 1 tablespoon Creole seasoning, ( I made my own, recipe follows)
• 1 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers (green & red)
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 3 bay leaves
• 9 cups chicken stock 
• 1/2 cup chopped green onions
• 2 tablespoons chopped parsley leaves
• 1 tablespoon file powder

DIRECTIONS

In a large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 5 to 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Creole Seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool. Set aside.

Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 50 minutes. (Taste and adjust seasoning as necessary)

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the top.

Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin (if any). Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Serve over WHITE RICE

CREOLE SEASONING:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon old bay