2 to 2 1/2 pounds chicken thighs and drumsticks
Salt, black pepper and cayenne pepper to taste
1/2 cup vegetable oil
1/2 cup all-purpose flour
4 cloves of garlic, minced
1 yellow onion, chopped
1/2 green bell pepper, chopped
1 stalk celery, chopped
2 pounds of andouille sausage, cut in 1/4-inch rounds
2 quarts of water
1/2 cup green onion tops, chopped
File powder (optional)
Add a scoop of potato salad in the bowl. It's a Cajun custom --- adding something cool and creamy to steaming gumbo to make it more palatable for kids. Wash and dry chicken, then season with salt, black and cayenne pepper. Heat oil in cast-iron Dutch oven. Brown chicken in oil over high heat and set aside, reserving oil. Still using high heat, add flour to oil and stir continuously with metal spatula for 15 to 20 minutes to make a dark roux. Add garlic, onion, bell pepper and celery to roux and saute 5 minutes or until onions are translucent. Add chicken, sausage and water. Stir until blended and bring to a boil. Reduce heat and simmer for 1 hour, skimming fat as it rises to surface. Remove chicken, let it cool and pull meat off bone. Return the pulled meat to the pot. Check seasonings, add green onions and simmer for 20 minutes. Serve over white rice. Add file, if desired. Makes 6 to 8 servings Per serving (based on 8): 525 calories (percent of calories from fat, 73), 24 grams protein, 10 grams carbohydrates, 1 gram fiber, 43 grams fat, 94 milligrams cholesterol, 522 milligrams sodium.
Leave a comment