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Category: Stews
Prep Time: Cook Time: Total Time:
1 whole chicken, cut into serving pieces (about 2 1/2 pounds)
Cajun seasoning
1 cup plus 2 tablespoons vegetable oil
1 1/4 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
Salt
Cayenne
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
3 bay leaves
6 cups dark chicken or other stock
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
2 cups cooked long grain white rice
Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the chicken with seasoning and then dust with 1/4 cup of the flour. Sear until golden brown on each side, about 2 to 3 minutes. Remove and set aside.
Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes.
Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Add the chicken. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice. Serves 4
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FIREHOUSE GUMBO
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Category: Stews
Prep Time: Cook Time: Total Time:
1 whole chicken, cut into serving pieces (about 2 1/2 pounds)
Cajun seasoning
1 cup plus 2 tablespoons vegetable oil
1 1/4 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
Salt
Cayenne
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
3 bay leaves
6 cups dark chicken or other stock
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
2 cups cooked long grain white rice
Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the chicken with seasoning and then dust with 1/4 cup of the flour. Sear until golden brown on each side, about 2 to 3 minutes. Remove and set aside.
Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes.
Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Add the chicken. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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