New Orleans-Style Gumbo
Submitted by Paul McShane on Feb 04, 2011

The Real Deal

Servings:
7

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
1 Tbsp. plus 1/2 cup vegetable oil
1 lb. andouille sausage, cut into 1/2-inch thick pieces
4 lbs. chicken thighs
1 Tbsp. Creole seasoning
1 cup all-purpose flour
2 cups onions, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 cup okra, sliced
1 tsp. salt
1/4 tsp. cayenne
3 bay leaves
9 cups chicken broth
4 cups white rice, prepared according to package directions
1/2 cup green onions, chopped
2 Tbsp. fresh parsley, chopped
Hot sauce, to taste

Directions:
In a large soup pot, heat 1 Tbsp. of vegetable oil over medium-high heat. Add the sausage and cook until no longer pink. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Sprinkle chicken with Creole seasoning and add in batches to the fat remaining in the pot. Cook over medium-high heat until well-browned. Remove chicken from the pot, cover and refrigerate.

Pour remaining 1/2 cup oil into the pot, slowly stir in flour; cook and stir until browned and thickened. Add the onions, celery, green peppers and okra. Cook for 5-10 minutes. Add the reserved sausage, salt, cayenne, and bay leaves. Stir in the chicken broth. Bring to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour. Add the reserved chicken to the pot and simmer for an additional 1 1/2 hours, skimming off any fat that rises to the surface.

Turn off heat. Discard bay leaves. Using a slotted spoon, again remove the chicken and allow to cool slightly. Remove skin from chicken; pull meat from the bones and shred, discarding the bones and skin. Return shredded chicken to the gumbo. Spoon warm rice into bowls and ladle the gumbo on top.

Sprinkle with green onions and parsley and season with hot sauce, if desired.