Chicken and Sausage Gumbo
A Creole specialty. A thick stew like dish that can have many ingredients including vegetables (such as okra, tomatoes and onions) and one or several meats or shellfish (such as chicken, sausage, ham, shrimp, crab or oysters). All good gumbos begin with a dark roux, which adds an unmistakable rich flavor. Okra thickens the mixture, as does filè powder, which must be stirred in just before serving after the pot is off the fire. The famous gumbo herbs was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens, etc. Generally, gumbos fall under two categories, those thickened with okra which comes from an African word for "okra," and those with ground sassafras leaves, known as "filè." The earlier gumbos were closer to soups than to the stew often served today. You can make the soup thicker by using more roux or adding more file powder.
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1 Cup bacon grease (can use vegetable oil as substitute)
1 cup all-purpose flour
1 large onion (diced)
1/2 Large green bell pepper (diced)
1/2 Large red bell pepper (diced)
2 celery stalks (chopped)
4 cloves garlic (minced)
1 lbs andouille sausage, cubed (or smoked sausage if you can't find the real deal)
3 tsp Creole Seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 bay leaves
1 whole chicken (cooked, De-boned, and shredded)
8 cups Chicken stock or broth
3 cups cooked rice
1. bake chicken in oven until mostly cook you can finish cooking in the gumbo just want to be able to debone it easily.
2. This is the most tedious part of the gumbo for some that doesn't have the patients if you live in Louisiana and can buy the roux in the jar its easier. but if you cant get it this step can not be skipped or substituted.
first add 1 cup flour to the bacon grease or oil in the skillet on very low heat it will burn quick so don't take your eyes off this and keep stirring continuously. It should look like chocolate milk, this is tricky because the darker the better. But if you go too far and scorch it you will have to start the process all over again.
3. When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
4. Add the roux mixture to a really big pot over medium-high heat and add the stock, stirring until well blended.
5. Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
6. Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
Serve over hot cooked rice.