INGREDIENTS:
4 T. olive oil
1 lb. smoked sausage
1 whole chicken, cut up
6 tablespoons flour
2 large yellow onion, chopped
2 green bell peppers, seed/ chop
1 cup celery, chopped
3 cloves garlic, minced
4 cups chicken stock
4 cups water
SEASONINGS:
2 tablespoons Worcestershire
3 bay leaves
1/2 t. dried thyme
1/4 teaspoon cayenne, or to taste
1/2 teaspoon allspice
1/2 teaspoon dried basil
salt & pepper
Have all the "INGREDIENTS" measured and prepped. Heat the oil in a 6 1/2 quart or larger heavy Dutch
oven. When hot, sauté the sausage briefly on both sides until just beginning to brown. Remove and set
aside. Add the chicken pieces and brown on both sides, working in batches so you don't crowd them in
the pan. Set aside with sausage when done. Add the flour to the fat in the pan and stir continuously.
Reduce heat if necessary and continue stirring until roux turns honey brown in color, about 30 minutes.
Add the trinity - onions, bell pepper, & celery. Cook and stir occasionally so veggies cook evenly, about
10 minutes. Stir in the garlic, then add the chicken stock, water, and all of the "SEASONINGS." Return
the sausage and chicken to the pot and simmer low 1 hour.
Remove the chicken pieces. Take off any skin and de-bone. Cut into large hearty pieces. When ready to
serve, have the gumbo at a low simmer. Add the chicken pieces and "GARNISHES."
To serve, have "ON THE SIDE" items ready. Serve the gumbo in bowls over rice with lots of hot crusty
bread available for soaking up the tasty broth. Everyone can add their own filé and hot sauce at the table.
Note: If you add the filé to the whole pot of gumbo, do not over-heat or the filé can become stringy
Terri Burney-Bisett
Copyright CasiNada Cooks!
GARNISHES:
1 bunch green onion, chopped
1 cup flat-leaf parsley, chopped
ON THE SIDE:
4 cups cooked rice
crusty rolls or French bread
Filé
Tabasco or other Louisiana hot sauce