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DEL.ICIO.USChicken and Sausage Gumbo
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In the Kitchen With ... Sandra Brooks, Gainesville
Nominated by friend Leigh Ghorley:
"The annual Christmas dinner with friend and former co-worker Sandra Brooks is like something out of Southern Living magazine. The house and table are beautifully decorated for the holidays. Sandra takes such pride in planning for this event, and you know the menu will be wonderful."
Hands on time: 45 minutes Total time: 2 hours and 30 minutes Serves: 8
Ingredients:
1/2 cup (1 stick) margarine
1/2 cup plus 1 tablespoon all-purpose flour
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
4 cups chicken stock
1 1/2 pounds andouille sausage, sliced on the bias into rounds
3 pounds boneless chicken thighs, cut into pieces
1 bay leaf
Tony Chachere's Creole Seasoning
1 tablespoon fresh chopped parsley
Instructions:
In a Dutch oven or large pot over medium heat, melt the margarine. Stir in the flour and cook, stirring constantly, until the roux is the color of chocolate, 15 to 20 minutes. Reduce heat to low, and add the onion, celery and bell pepper. Cook for 5 minutes, until onion is translucent, and then slowly stir in the chicken stock. In a separate skillet over medium-high heat, brown the sausage, then add to the Dutch oven. In the same skillet, sear the chicken, then add to the Dutch oven. Cover and cook, stirring every 10 minutes, for 1 hour. Add water as necessary to keep the gumbo from becoming too thick. The consistency should be like a thick soup. Add the bay leaf and the seasoning to taste. Cook, stirring every 15 minutes, for 1 hour. Stir in the parsley before serving.
Notes:
This peppery stew is traditionally served with white rice and garnished with a sprinkling of file, a powder made from dried crushed sassafras leaves. You can also add chopped green onions and serve with crusty French bread on the side.
Tester's note: If you don't have Tony Chachere's Creole Seasoning, you can instead add 4 to 5 cloves minced garlic to the vegetables, and salt and cayenne pepper to taste.
Tester's note: If you don't have Tony Chachere's Creole Seasoning, you can instead add 4 to 5 cloves minced garlic to the vegetables, and salt and cayenne pepper to taste.
Nutrition:
Per serving: 598 calories (percent of calories from fat, 77), 23 grams protein, 10 grams carbohydrates, 1 gram fiber, 50 grams fat (16 grams saturated), 98 milligrams cholesterol, 1,513 milligrams sodium.
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