Chicken and sausage gumbo

Updated at: Fri, 03 Nov 2023 20:22:03 GMT

Step 1

Put chicken pieces in a bowl. Blend salt, pepper, mustard, cayenne pepper, paprika, granulated garlic, and file powder.

Step 2

Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside.

Step 3

Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.

Step 4

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.

Step 5

When the oil is hot add the chicken pieces side down.

Step 6

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.

Step 7

Drain thoroughly on paper towels.

Step 8

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.

Step 9

Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.

Step 10

Add the diced onion, celery, and peppers to the roux and stir to blend well. Remove from the heat.

Step 11

Meanwhile, bring the broth to a boil in a large saucepan.

Step 12

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.

Step 13

Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.

Step 14

Add the chicken pieces, bay leaf, and finely minced fresh garlic. Cook about 30 minutes, on medium-low, stirring occasionally. Toss the Green onions and fresh parsley in at the end for color.

Step 15

Serve with the cooked white rice spooned into the gumbo.

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