jglass
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Creole Chicken Gumbo
2⁄3 cup all-purpose flour
12 large bone-in chicken thighs
(about 31⁄2 pounds), fat removed
12 ounces fully cooked andouille or
kielbasa sausage, cut into 1⁄2-inchthick
slices
6 cups chicken broth
1 can (6 ounces) tomato paste
2 cups water
2 medium onions, thinly sliced
12 ounces okra, sliced, or 1 package
(10 ounces) frozen cut okra,
thawed
1 large yellow pepper, chopped
4 stalks celery with leaves, cut into
1⁄4-inch-thick slices
3⁄4 cup chopped fresh parsley
4 garlic cloves, thinly sliced
2 bay leaves
11⁄2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon ground red pepper
(cayenne)
1 teaspoon ground black pepper
1⁄2 teaspoon ground allspice
1 can (14 to 16 ounces) tomatoes,
drained and chopped
1⁄2 cup finely chopped green-onion
tops
2 tablespoons distilled white vinegar
3 cups regular long-grain rice,
cooked as label directs
1. Preheat oven to 375°F. Place flour in oven-safe 12-inch skillet. (If skillet
is not oven-safe, wrap handle with double layer of foil.) Bake until flour
begins to brown, about 25 minutes. Stir with wooden spoon, breaking up
any lumps. Bake, stirring flour every 10 minutes, until it turns nut brown,
about 35 minutes longer. Remove flour from oven and let cool. Strain
flour through sieve to remove any lumps.
2. Heat nonreactive 8-quart Dutch oven over medium-high heat until
very hot. Cook chicken, skin side down first, in batches, until golden
brown, about 5 minutes per side. Transfer chicken pieces to large bowl as
they are browned. Add sausage to Dutch oven and cook over medium
heat, stirring constantly, until lightly browned, about 5 minutes.With slotted
spoon, transfer sausage to bowl with chicken.
3. Reduce heat to medium-low. Gradually stir in browned flour, about
3 tablespoons at a time, and cook, stirring constantly, for 2 minutes.
4. Immediately add broth, stirring until browned bits are loosened from
bottom of pan. Blend tomato paste with water and add to Dutch oven. Stir
in onions, okra, yellow pepper, celery, 1⁄4 cup parsley, garlic, bay leaves, salt,
thyme, ground red pepper, black pepper, and allspice. Add sausage,
chicken, and tomatoes; heat to boiling over high heat. Reduce heat and
simmer until liquid has thickened, about 1 hour.
5. Add the remaining 1⁄2 cup parsley, green onions, and vinegar; heat
through. Remove from heat; cover and let stand 10 minutes. Discard bay
leaves. Serve gumbo in bowls over cooked rice.
2⁄3 cup all-purpose flour
12 large bone-in chicken thighs
(about 31⁄2 pounds), fat removed
12 ounces fully cooked andouille or
kielbasa sausage, cut into 1⁄2-inchthick
slices
6 cups chicken broth
1 can (6 ounces) tomato paste
2 cups water
2 medium onions, thinly sliced
12 ounces okra, sliced, or 1 package
(10 ounces) frozen cut okra,
thawed
1 large yellow pepper, chopped
4 stalks celery with leaves, cut into
1⁄4-inch-thick slices
3⁄4 cup chopped fresh parsley
4 garlic cloves, thinly sliced
2 bay leaves
11⁄2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon ground red pepper
(cayenne)
1 teaspoon ground black pepper
1⁄2 teaspoon ground allspice
1 can (14 to 16 ounces) tomatoes,
drained and chopped
1⁄2 cup finely chopped green-onion
tops
2 tablespoons distilled white vinegar
3 cups regular long-grain rice,
cooked as label directs
1. Preheat oven to 375°F. Place flour in oven-safe 12-inch skillet. (If skillet
is not oven-safe, wrap handle with double layer of foil.) Bake until flour
begins to brown, about 25 minutes. Stir with wooden spoon, breaking up
any lumps. Bake, stirring flour every 10 minutes, until it turns nut brown,
about 35 minutes longer. Remove flour from oven and let cool. Strain
flour through sieve to remove any lumps.
2. Heat nonreactive 8-quart Dutch oven over medium-high heat until
very hot. Cook chicken, skin side down first, in batches, until golden
brown, about 5 minutes per side. Transfer chicken pieces to large bowl as
they are browned. Add sausage to Dutch oven and cook over medium
heat, stirring constantly, until lightly browned, about 5 minutes.With slotted
spoon, transfer sausage to bowl with chicken.
3. Reduce heat to medium-low. Gradually stir in browned flour, about
3 tablespoons at a time, and cook, stirring constantly, for 2 minutes.
4. Immediately add broth, stirring until browned bits are loosened from
bottom of pan. Blend tomato paste with water and add to Dutch oven. Stir
in onions, okra, yellow pepper, celery, 1⁄4 cup parsley, garlic, bay leaves, salt,
thyme, ground red pepper, black pepper, and allspice. Add sausage,
chicken, and tomatoes; heat to boiling over high heat. Reduce heat and
simmer until liquid has thickened, about 1 hour.
5. Add the remaining 1⁄2 cup parsley, green onions, and vinegar; heat
through. Remove from heat; cover and let stand 10 minutes. Discard bay
leaves. Serve gumbo in bowls over cooked rice.