Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Chicken and Spicy Sausage Gumbo
1 c Vegetable oil
1 c Flour
1 1/2 c Chopped onions
1 c Chopped celery
1 c Chopped bell peppers
1 lb Smoked sausage; cut crosswise into 1/2-inch slices
1 1/2 ts Salt
1/4 ts Cayenne
3 Bay leaves
6 c Water
1 lb Boneless chicken meat; cut into 1-inch chunks
1 ts Rustic rub; recipe to follow
2 tb Chopped parsley
1/2 c Chopped green onions
1 tb File powder
8 tb Paprika
3 tb Cayenne
5 tb Freshly ground black pepper
6 tb Garlic powder
3 tb Onion powder
6 tb Salt
2 1/2 tb Dried oregano
2 1/2 tb Dried thyme
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 min., make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to 5 min., or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 min.
Add the water. Stir until the mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours.
Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder.
RUSTIC RUB (Makes 2 cups)
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.