||medium onions, chopped|
||ribs celery, chopped|
and skinless chicken thighs
||andouille or polish sausage|
sliced green onions, just the green part
Seafood gumbo is amazing but it's pretty pricey. This is really good, much cheaper than seafood gumbo, and it feeds an army.
Mix the onions
and celery together and set aside. Mix the spices together
and set aside. Trim the fat from the chicken and cut it into
1" pieces and season it with salt and pepper. Slice
the sausage into disks approximately 1/8" thick. Put
a tablespoon or so of canola oil in a large pot (cast iron
if you've got it) and turn the heat up to high. Brown
the chicken for about 5 minutes then add the sausage and
cook for 5 more minutes. Remove the meat and place it
on a plate lined with paper towels to absorb any grease and
set it aside while you make the roux.
Wipe the pot out
well and put it over high heat again. Make a dark
brown roux with the flour and oil and remove it from
the heat. While the roux is still very hot, stir in the celery and
onions. Keep stirring for the next few minutes while
the hot roux cooks the vegetables and
the vegetables cool the roux. Add the chicken
stock to the pot. Stir the stock and roux mixture until all of the roux is completely stirred in and
there are no clumps of it in the pot. Add the meat and
spices. Bring this to a boil, lower the heat, and simmer
uncovered for and hour and fifteen minutes. (It is very
important that the roux is well stirred in and that
you simmer it for at least 45 minutes or the gumbo will
taste floury) While the gumbo is cooking, skim any grease
that floats to the top with a large flat spoon.
Serve it over rice and sprinkle the green onions on top.
If you like file powder, sprinkle it on after you pour the
gumbo over the rice and before you add the green onions.