True Southern Chicken and Sausage Gumbo

My family hails from some pretty southern roots in Louisiana and Alabama and I have fortunate enough to have this recipe passed to me from my parents. They do say that a true southern woman can make a proper roux, and I think it is essential in recipes like gumbo. It will take some extra time and love but make sure the flour and oil (or butter if you prefer) really darken up. The file powder at the end isn’t always easy to find. Penzy Spices in Carytown has it, as does William Sonoma.

Ingredients

  • 1 pound Andouille or Polish Kielbasi sausage cut into bite size pieces
  • 1 ¾ pounds boneless chicken breast (three breasts) cut into bite size pieces
  • 2 green pepper, chopped
  • 2 medium onions, chopped
  • 4 stalks celery, chopped
  • 4 green onion tops chopped
  • 3 tablespoons minced flat leaf parsley
  • 6 cloves of garlic finely chopped
  • 1 ½ teaspoon ground black pepper
  • 1/4 teaspoon cayenne
  • 11/2 teaspoon dried thyme
  • 3 whole bay leaves crushed
  • 2 tablespoons Creole spice (if you choose to prepare your own – i like Emril’s suggestion)
  • ¾ cup vegetable oil
  • ¾ cup flour
  • 4  (14 ounce) cans of chicken broth
  • 3 tablespoons file powder

Directions

  1. Assemble all ingredients.
  2. Toss the chicken with Creole spice and sauté in oil until done.
  3. Remove from pan and set aside.
  4. Make the roux in a heavy pot by gradually adding the flour to oil over low heat stirring constantly until dark brown in color.
  5. Add the green pepper, onions and celery and cook until tender.
  6. Add green onions, parsley, and garlic and cook a minute.
  7. Add spices and cook another minute.
  8. Add the sausage and chicken then the chicken broth until desired thickness is achieved.
  9. Bring to a boil and then simmer over low heat one hour.
  10. Add water, if needed, to achieve right consistency.  Re-season.
  11. Remove from heat and stir in file powder.

Foodie Suggestion: :D Serve over rice with good French bread.

 

 

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