Chicken-and-Sausage Gumbo
From Treebeards, Houston.
Ingredients
- ⅔ cup vegetable oil
- ⅔ cup flour
- 2 cups each chopped white onion and bell pepper
- 1½ cups chopped celery
- ½ teaspoon salt
- ½ teaspoon red pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon each filé powder
- ½ teaspoon poultry seasoning
- ½ teaspoon beef base (or 1 bouillon cube)
- 2 bay leaves
- 5 cups chicken stock approximately 40 ounces
- 2 pounds chicken meat fry chicken dusted in salt, pepper, and garlic powder; remove and mince skin; chop meat into 1-inch pieces
- 1 pound andouille or other sausage sliced
Directions
- Make a roux by placing oil in skillet over medium-high heat and adding flour slowly, stirring constantly with wire whisk; will take at least 15 minutes. Be careful not to burn. Finished roux will be thick and a dark caramel color.
- Remove from heat and add onions, peppers, and celery, stirring to coat with roux.
- Then add spices and stock and bring to a boil. Reduce heat and simmer uncovered 15 to 20 minutes.
- Add chicken, skin, and sausage and simmer until thoroughly heated, 20 minutes. Yields 4 quarts gumbo.