Chicken Gumbo

Gumbo seems to be a favorite for most people. Serve this delicious Chicken Gumbo in bowls with steamed white rice.

1/4 cup olive oil

1 lb. andouille sausage, or other spicy sausage

2 3 lb. chickens, each in 8 pieces

2 large onions, sliced

6 cloves garlic, minced

3 red peppers, seeded and sliced

3 green mild chilies, seeded and sliced

2 lbs. Italian plum tomatoes, sliced

1 lb. okra, washed, trimmed and sliced

2 lemons, sliced

2 bay leaves

1 Tbsp. chopped fresh thyme or 1 tsp. dried

1 tsp. chopped fresh savory or 1/2 tsp. dried savory

salt & freshly ground pepper to taste

2 quarts water

2 Tbsp. file powder

Heat the oil in a large skillet over medium-high heat. Brown the sausages on all sides, then remove and set aside.

When the sausages are cool, slice into 1 inch pieces and reserve. Add the chicken pieces in batches and brown on all sides. Remove and set aside.

Add the onions, garlic, red peppers and chili peppers, and cook until soft, stirring frequently. Add the tomatoes, okra, lemons, bay leaves, thyme, savory, salt and pepper, water and chicken pieces.

Simmer for about 30 minutes or until chicken is cooked through. Add the sausage and simmer until heated through, about 5 minutes. Remove the skillet from the heat and stir in the file powder. Serve at once over hot rice.

Serves 8

 

 

 

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