Chicken and Andouille Sausage Gumbo
 
3 lb.  andouille sausage, cut into 1/4-inch-thick slices
9   boneless, skinless chicken breasts
9   boneless, skinless chicken thighs
3/4 cup  pure olive oil
1-1/2 to 2 cup  all-purpose flour
3 medium  onion, chopped
2   mediumsize green bell pepper, chopped
4 can  diced tomatoes
6   celery ribs, sliced
9   garlic cloves, minced
12 cup  water
12 cup  chicken broth
3 Tbsp  creole seasoning
1-1/2 tsp  dried thyme
4 tsp  hot sauce
6   bay leaves
1-1/2 cup  sliced green onions
  hot cooked rice
  fil powder (optional) or okra, not both
  garnish celery leaves
 
brown andouille sausage in a dutch oven over medium heat, stirring until it 
crumbles and is no longer pink. remove sausage, reserving drippings in pan. set 
sausage aside. cut chicken breasts and thighs into 1-inch pieces, and brown in 
hot drippings over medium heat. remove chicken, reserving drippings. measure 
drippings, adding enough olive oil to measure 1 1/2 cup. heat mixture in dutch 
oven over medium-high heat until hot. whisk in flour, and cook, whisking 
constantly, 10 to 12 minutes or until roux is caramel colored. add chopped onion 
and next 3 ingredients; cook, stirring often, until vegetables are tender. 
gradually stir in water and broth; bring to a boil. add chicken, creole 
seasoning, and next 3 ingredients; reduce heat, and simmer, stirring 
occasionally, 30 minutes. add sausage and green onions, and cook 30 minutes. 
remove and discard bay leaves; serve over rice. serve with filé powder, and 
garnish, if desired. makes 9 quarts. 
 
-- 
(ID: 5982) Mirror: rec.food.recipes: Fri, Oct 1, 2004


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