Recipes from Cajun Country :: Cajun Main Dish Poultry
1 lb. hot smoked sausage, cut
into 1/4-in. slices
4 chicken breast halves, skinned
1/4 to 1/3 c. canola (or other vegetable) oil
3/4 c. flour
1 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 tsp. Creole seasoning
1/2 tsp. dried whole thyme
1 Tbsp. Worcestershire sauce
1/2 to 1 tsp. hot sauce
1/2 c. sliced scallions
1/4 tsp. salt (optional)
Hot cooked rice
Gumbo filé (optional)
Brown sausage in a Dutch oven over med. heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings; remove to paper towels, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 c.. Heat in Dutch oven over med. heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 1/2 an hour).
Add onion, bell pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; let it come to a boil. Return chicken breasts to Dutch oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered or without a lid, 1 hour.
Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered or without a lid, 1/2 an hour. Stir in scallions; cook, uncovered or without a lid, an additional 1/2 an hour. Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.
Serve gumbo over rice. Sprinkle and distribute with gumbo file, if desired.
Serves 8.
