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Chicken & Sausage Gumbo

1/4 cup vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
1 pound smoked sausage (andouille, chorizo, or kielbasa), sliced
5 1/4 cups chicken broth or stock (to make your own, see page 168)
1 1/2 cups chopped onion
3/4 cup chopped celery
1 cup chopped green pepper
1 jalapeno pepper, seeded and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 1/2 cups Brown Roux
2 bay leaves
2 teaspoons dried thyme
Tabasco sauce
1/4 cup chopped fresh Italian parsley
8 cups Perfect Rice (page 117make a double recipe)


Heat up the oil in a heavy-bottomed soup kettle over medium-high heat til hot but not smoking. Add the chicken in batches so youre not crowding the pieces. Cook, turning pieces often, til theyre lightly browned, 4 to 5 minutes. As the pieces get done, toss them into a bowl. Add the sausage slices to the same pot and cook long enough to render out the fat. Pluck the sausage out of the pot and drain on paper towels. Pour off all but 1/4 cup of fat from the pot. Swish the pot with 1/4 cup of the broth, scraping in all the tasty bits. Put the pot back on the stove and throw in the onions, celery, green peppers, and jalapenos, seasoning them with a pinch of salt and pepper. Cook til soft over medium-high and then add the garlic and cook for 1 minute more. Add the Brown Roux and give everything a good stir. Whisk in the remaining 5 cups of broth. Dump in the chicken along with any accumulated juices (no sausage yet), and throw in the bay leaves. Cover the pan and bring the contents to a boil. Turn down the heat to a simmer and cook for about 1 hour. Every now and then, skim the oil that comes to the surface and give the gumbo a stir. Once the gumbo gets a nice velvety look, toss the sausage back in and season with thyme and a generous amount of Tabasco. Pull out the bay leaves, check the seasonings, and sprinkle with parsley. Spoon some Perfect Rice into a bunch of bowls. Ladle the gumbo over it and bring it to the table.

Source: www.epicurious.com