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Chicken & Sausage Gumbo

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Servings: 16 servings
Ingredients Method

Ingredients
  

  • 4 large white onions diced
  • 1 cup all purpose flour
  • 1 cup vegetable oil
  • 2 pounds pre-cooked beef smoked sausage sliced
  • 1 pound boneless skinless chicken breasts
  • 1 pound boneless skinless chicken thighs
  • 8-10 cups hot water
  • 1 bunch green onions chopped
  • 2 tablespoons gumbo file seasoning
  • 2 teaspoons black pepper
  • salt to taste - start with 2 teaspoons

Method
 

  1. Place diced onions in the bottom of an 8 quart stock pot and set aside.
  2. Combine flour and oil in a cast iron skillet over medium-low heat, stirring with a wooden spoon until smooth.
  3. Stir continuously, making sure to scrape the bottom of the skillet so that the flour does not burn.
  4. Continue to stir over medium-low heat as the roux foams, thickens and eventually darkens.
  5. Patience is key as it will take at least 15-20 minutes for the roux to significantly darken. Do not increase heat to try and speed up the cooking time.
  6. Place an old, dark, rusty, dirty penny on a white plate or tile next to your cooking surface. As the roux begins to darken, splatter a drop or two next to the penny. When the roux is the same color as the penny it is done.
  7. Remove from heat and immediately pour the roux over the diced onions.
  8. Stir roux to coat onions. Add sausage, chicken, and hot water, covering all ingredients by about an inch.
  9. Bring to a boil and simmer over medium-high heat for 30 minutes. Remove from heat and allow to cool for 1-2 hours at room temperature.
  10. Skim excess fat from top and discard. Remove chicken, shred or roughly chop, and return to pot.
  11. Stir in diced green onions, file, pepper, and salt. Return to medium heat and warm through to serve.
  12. Ladle over white rice and serve alongside buttered, crusty french bread.

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