Be the first to Ingredients:
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 tablespoon file' gumbo
- 1 1/4 cup flour
- 3 lb chicken, cut up
- 1 cup oil
- 1 lb andouille or smoked sausage, cut into 1/2-inch pieces
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 3 clove garlic, finely chopped
- 1 cup okra, chopped
- 8 cup chicken stock
- 1 tablespoon paprika
- 4 cup rice, cooked
Preparation:
Mix 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder; rub on the chicken pieces. Set the chicken pieces aside for 30 minutes.Place 1/2 cup flour in a bag; add the chicken pieces and shake well to coat the chicken. Using 1/2 cup of oil, fry the chicken in a heavy skillet until crust is brown on both sides, about 5 minutes. Remove the chicken and drain.
In the same pan, saute the sausage until browned. Remove from the heat, drain and reserve with the chicken.
Mix 3/4 cup flour and 1/2 cup of oil in a large, heavy-bottom saucepan over medium heat and stir to mix. Continue cooking and stirring until the roux is a dark chocolate brown. This can take 30 minutes. Do not cook on too high of a heat. If it begins to cook too fast, remove from the heat and continue to stir.
Add chopped vegetables and stir thoroughly. Mixture will be sticky.
Cook for about 5 minutes. (Adding the vegetables stops the browning
process.) Add the chicken stock 1 cup at a time until it is well
blended. Add the remaining seasonings, paprika, file', chicken pieces
and sausage. Simmer for 1 1/2 hours.
Serve over rice.
Serves 8
Shared by DocDonald
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