About the Recipe
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, smoked andouille or smoked polish or smoked cajun and served over rice. If you want, can combine a couple of the smoked sausages.
1chicken, 3 to 4 pounds, cut into serving pieces
Salt to taste if desired
1 teaspoon finely ground black pepper
1¼ teaspoons finely ground white pepper
1 teaspoon powdered mustard
1½ teaspoons cayenne pepper
1½ teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon file powder, optional
2½cups corn, peanut or vegetable oil
¾cup finely chopped onion
¾cup finely chopped celery
¾cup finely chopped green pepper
9cups chicken broth
1¾cups chopped or thinly sliced smoked sausage such as andouille or smoked polish sausage or smoked cajun sausage
1teaspoon finely minced fresh garlic
2 cups cooked rice
Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
Meanwhile, bring the broth to a boil in a large saucepan.
Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.