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Categories:
vegetable oil chicken sausage chicken broth onion celery green pepper pepper salt garlic brown roux bay leaves thyme Tabasco sauce fresh Italian parsley rice
Viewed: 33 - Published at: 5 years agoIngredients
- 1/4 cup vegetable oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 pound smoked sausage (andouille, chorizo, or kielbasa), sliced
- 5 1/4 cups chicken broth or stock (to make your own, see page 168)
- 1 1/2 cups chopped onion
- 3/4 cup chopped celery
- 1 cup chopped green pepper
- 1 jalapeno pepper, seeded and minced
- Pinch each of kosher salt and black pepper
- 2 tablespoons minced garlic
- 1 1/2 cups Brown Roux (page 139)
- 2 bay leaves
- 2 teaspoons dried thyme
- Tabasco sauce
- 1/4 cup chopped fresh Italian parsley
- 8 cups Perfect Rice (page 117make a double recipe)
Method
- Heat up the oil in a heavy-bottomed soup kettle over medium-high heat til hot but not smoking.
- Add the chicken in batches so youre not crowding the pieces.
- Cook, turning pieces often, til theyre lightly browned, 4 to 5 minutes.
- As the pieces get done, toss them into a bowl.
- Add the sausage slices to the same pot and cook long enough to render out the fat.
- Pluck the sausage out of the pot and drain on paper towels.
- Pour off all but 1/4 cup of fat from the pot.
- Swish the pot with 1/4 cup of the broth, scraping in all the tasty bits.
- Put the pot back on the stove and throw in the onions, celery, green peppers, and jalapenos, seasoning them with a pinch of salt and pepper.
- Cook til soft over medium-high and then add the garlic and cook for 1 minute more.
- Add the Brown Roux and give everything a good stir.
- Whisk in the remaining 5 cups of broth.
- Dump in the chicken along with any accumulated juices (no sausage yet), and throw in the bay leaves.
- Cover the pan and bring the contents to a boil.
- Turn down the heat to a simmer and cook for about 1 hour.
- Every now and then, skim the oil that comes to the surface and give the gumbo a stir.
- Once the gumbo gets a nice velvety look, toss the sausage back in and season with thyme and a generous amount of Tabasco.
- Pull out the bay leaves, check the seasonings, and sprinkle with parsley.
- Spoon some Perfect Rice into a bunch of bowls.
- Ladle the gumbo over it and bring it to the table.
