- 3 to 4 chicken breast halves, cut in small chunks
- 4 chicken thighs, trimmed and cut in small pieces
- 3 tablespoons flour
- 1/2 teaspoon Creole seasoning blend
- 12 to 16 ounces smoked sausage, cut in 1.2-inch pieces
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper, optional
- 3 ribs celery, chopped
- 3 medium cloves garlic, minced
- 6 cups chicken broth
- 1 can (14 1/2 ounces) diced tomatoes
- 1 small bay leaf
- 1 teaspoon Creole seasoning blend, or to taste
- 1/2 teaspoon dried thyme leaves
- salt and freshly ground black pepper to taste
- 4 green onions, chopped
- 2 tablespoons fresh chopped parsley
Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.
In a large, heavy pot, heat the oil; add the flour. Cook, stirring constantly, until the roux reaches a deep blonde-color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.
When roux has reached the color you want, add the vegetables and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.
Add the chicken broth, seasonings, chicken and sausage. Bring to a boil, then cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.
Add the chopped green onions and parsley; heat for 5 to 10 minutes longer. Mound hot cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.
Serves 6 as a main dish. Double ingredients for 12 hearty servings.