Dupre Family Chicken And Sausage Gumbo
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
White Wine (dry)4 cups
Chicken Broth1 large
Yellow Onion (chopped)1 large
Green Bell Pepper (chopped)1 large
Celery Stalk (chopped)1 cup
All-Purpose Flour1 cup
Canola Oil3 cups
Water1 tsp
Garlic Powder (to taste)2 cups
Jasmine Rice (uncooked)1 bunch
Green Onion (chopped)Directions:
1
Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat
2
Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin
3
Whisk 1/2 cup olive oil and white wine together in a bowl
4
Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour
5
Remove the chicken pieces from the marinade, and discard the marinade
6
Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side
7
Place all the chicken pieces into a large soup pot, and pour the broth over the chicken
8
Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes
9
While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes
10
Set the onion mixture aside
11
Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free
12
Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning
13
After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam
14
Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes
15
Watch carefully because it's easy to burn the roux
16
Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes
17
Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes
18
Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water
19
Season the gumbo with 2 more teaspoons of Cajun seasoning, to taste, and bring the soup to a rolling boil
20
Reduce heat, and simmer for 1 hour
21
Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil
22
Transfer the sausage into the soup, and simmer for 30 more minutes
23
Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones
24
Return the chicken meat to the soup
25
Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo
26
While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat
27
Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes
28
Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving