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Chicken - Chicken and Sausage Gumbo Recipe

   
 

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     Chicken - Chicken and Sausage Gumbo

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2/3 c. canola oil
3/4 c. all-purpose flour
1/4 c. whole-wheat flour
1/4 c. finely chopped onion, plus 2 c. roughly chopped
1 c. low-sodium chicken broth
1 c. chopped celery
1/2 c. chopped green bell pepper
2 t. cayenne pepper
1 t. garlic powder
 
Kosher salt and freshly ground black pepper
1 lb. smoked sausage, sliced
8 oz. tasso ham or andouille sausage, diced
1 1/4 lbs. skinless, boneless chicken thighs, cut into 1-inch pieces
1 1/4 lbs. skinless, boneless chicken breasts, cut into 1-inch pieces
3 to 4 scallions, chopped
Cooked white rice, for serving (optional)

Instructions
Make the roux- Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions. Serve over rice.


Originally Submitted
10/27/2012





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