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Chicken Sausage Gumbo

by Chef Dief

Everyone swears that the gumbo recipe they have is gospel. You have to have okra, put the filé in when it’s cooking or sprinkle it after it’s in the bowl, leave it in the refrigerator for two days before you serve it. All of these are great suggestions, and there is no right or wrong way. This recipe is my adaptation of how to make a Cajun Gumbo in a couple of hours. By the way, it’s always better if you leave it in the refrigerator for two days.

Chicken Sausage Gumbo

3 lbs skinned, deboned chicken thighs (chopped bite size pieces)
3 links andouille sausage
One bag frozen vegetables (onion, celery, green pepper, we call that the Holy Trinity in Louisiana)
1 box of chicken broth
2 tbls olive oil
1/2 cup vegetable oil
1/2 cup of flour
6 cloves garlic (chopped)
1 bunch green onions
1/3 bunch parsley (finely chopped)
1/4 tsp white pepper
1/2 tsp red pepper
2 tsp black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons salt
2 tsp gumbo filé
1 cup long grain rice

Start by making a roux. Bring the oil to 350° in a cast iron pot, then, add the flour. You know when the oil is at the right temperature by taking a pinch of flour and dropping it in the oil, if it fizzes very fast, it is ready to pour the flour in slowly, while stirring with a whisk. The roux will brown, then, remove from heat. Continue to whisk for a couple minutes, then, set aside.

Coat large pot with olive oil and add andouille sausage that has been quartered and chopped. Season and cook until the sausage is browned. Split the seasoning up for the sausage, chicken and vegetables.

After the sausage is browned, immediately add the chopped chicken thighs. Chop them into bite-size pieces and season. Brown the chicken with the sausage, then, add the package of vegetables and garlic. Sweat the vegetables, then add the chicken broth, along with 4 cups of water. Bring to a boil and remove any excess foam or grease from the top of the pot. Bring to a raging boil and add the roux. Simmer on a low temperature for 30 minutes, stirring occasionally. Then, add the chopped green onions with the finely chopped parsley. After you chop the parsley fine, put it in a paper towel and squeeze it tightly to get all the excess water out, add the filé now or later in the bowl. Cook the rice to package specs, a quarter cup of rice to each bowl of gumbo. Bon appétit! C’est la vie! Chef Dief

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