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Mardi Gras: Chicken and Sausage Gumbo

Source of Recipe


Internet






List of Ingredients



• 1 cup vegetable oil
  
• 1 cup flour
  
• 1-1/2 cups chopped onion
  
• 1 cup chopped celery
  
• 1 cup chopped bell peppers
  
• 1 pound smoked sausage or andouille, cut crosswise into 1/2-inch slices
  
• 1-1/2 tsp salt
  
• 1/4 tsp cayenne pepper
  
• 3 whole bay leaves (optional)
  
• 6 cups water
  
• 1 whole chicken, cut into bite-size pieces
  
• 2 tsp chopped parsley
  
• 1/2 cup chopped green onions
  
• 1 tsp fil� powder
  






Instructions



1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
   
   
2. Add the onions, celery and bell peppers, and continue to stir for 4 to 5 minutes, or until the vegetables are wilted. Add the sausage, salt, cayenne pepper, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
   
   
3. Season the chicken well and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from heat. Stir in the parsley, green onions and fil� powder.
   
   Remove the bay leaves and serve over rice in deep bowls.