Chicken and Sausage Gumbo
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 teaspoons freshly ground black pepper 1-1/2 teaspoons cayenne pepper 1-1/2 teaspoons paprika
1 teaspoon dry mustard 1 teaspoon file powder 1 teaspoon garlic powder
1 teaspoon salt 1 chicken (3 pounds), cut up 1 cup flour
3/4 cup chopped onion 3/4 cup chopped celery 3/4 cup chopped green bell pepper
1-1/2 quarts chicken stock 1-3/4 cups thinly sliced smoked sausage (andouille or kielbasa) 1 bay leaf
2 garlic cloves, finely chopped 2 tablespoons hot pepper sauce cooked rice



1 In a small bowl, blend together black pepper, cayenne pepper, paprika, mustard, file powder, garlic powder, and salt. Rub about 4 teaspoons of the spice on the chicken pieces.
2 In a large frying pan, heat oil over medium-high heat. Combine flour and 2 teaspoons of the spice mixture in a plastic bag. Add chicken pieces a few at a time; shake to coat. Brown chicken in oil on one side for 2 minutes, then turn and cook for another 3 minutes. Drain on paper towels.
3 Add remaining flour mixture used for coating to the oil. Reduce heat to medium and cook, stirring constantly with a whisk, until mixture turns nut brown. Add the onion, clelery, and green pepper to the roux. Remove from heat.
4 In a large Dutch oven, bring broth to a boil. Whisk 1/2 cup of stock into roux mixture. Gradually add to remaining broth, stirring with a whisk. Add sausage. Cook for 15 minutes, stirring often.
5 Add chicken, bay leaf, garlic, and pepper sauce. Cook 40 minutes. Remove the chicken and pull meat from bones; discard bones. Cut chicken into bite-size pieces and return to gumbo. Serve with rice.

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