Ingredients:
1 lb. jalapeno smoked sausage (or andouille sausage), cut into 1/4-inch-thick slices
1 lb. boneless, skinless chicken breasts (thighs and drumsticks will work too)
Olive Oil
3/4 cup King Arthur's whole wheat flour
1/2 cup chopped onion
1/2 green bell pepper, chopped
2 celery ribs, sliced
1 Hatch chile, diced
2 cups hot water
1 cup chicken stock
1 cup vegetable stock
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons Old Bay seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
1/2 tablespoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
salt & pepper to taste
4 green onions, sliced
Hot cooked rice
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Preparation:
Cook sausage in a Dutch oven over medium heat, stirring constantly (about 5 minutes or until browned.) Remove from pot and set aside. Reserve drippings in pot.
Cook chicken in reserved sausage drippings over medium heat 5 minutes or until browned. Remove chicken and set aside, reserving drippings in pot.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 minutes, or until roux is chocolate colored. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.
Gradually add hot water and stocks. Bring mixture to a boil; add chicken, garlic, spices and green onions. Reduce heat to low, and simmer, stirring occasionally, 1 hour.
Remove chicken; let cool. Add sausage to gumbo; cook 30 minutes. Cut chicken into cubes then return to gumbo, and simmer for 20-25 minutes. Remove gumbo from heat. Serve over hot cooked rice.
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