Shelly's Recipe

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Category: Stews

Roux:
2 cup flour
2 cup vegetable oil

Gumbo:
6 green bell peppers
4 green onions
1/2 white onion
2 jalapeno chiles (discard seeds from 1 chile)
2 serrano chiles (discard seeds from 1 chile)
1/2 bunch celery
1 1/2 tbsp thyme
2 cup vegetable oil
3 red bell peppers
1 red onion
1 clove garlic
5 bay leaves
1 1/2 tbsp basil
1 1/2 tbsp oregano
1 tbsp crushed red pepper
1 (2.2 oz) jar Cajun Magic spice for poultry
2 lb andouille sausage or Polish sausage, cubed
1 1/2 lb cubed boneless, skinless chicken breasts
1/2 cup file powder
Water
Cooked white rice
1 1/2 tbsp white pepper
1 1/2 tsp cayenne pepper
6 quarts chicken stock

For roux, mix flour and oil in roasting pan. Bake at 250, stirring often, about every 1/2 hour, until mixture is the color of dark red clay, about 5 hours or more. Remove from oven.

For gumbo, dice all vegetables. Put into 12 quart kettle. Cook until limp, about 10 to 15 minutes. Stir in bay leaves, thyme, basil, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic spice mixture. Mix thoroughly over medium heat.

Stir in half of the roux. Gradually stir in chicken stock until well blended. Heat to simmer. Add more roux if thicker consistency is desired.

Saute cubed sausage in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drained off excess grease and add sausage to simmering gumbo mixture.

Mix the cubed chicken with the remaining Cajun Magic spice mixture. Saute in non-stick skillet until chicken is browned, about 5 to 10 minutes. Drain and add chicken to gumbo. Simmer gumbo over medium heat stirring often for 1 hour.

Just prior to serving heat gumbo to boil. Turn off heat. Add file powder. Stir well. Add water if needed to thin to desired consistency. Serve hot with a dollop of cooked rice.