Lynn's Andouille Whole Chicken Gumbo
2 lb Andouille or smoked sausage sliced 1/4" thick
4 lb skinned chicken - (to 6 lbs) cut into 14 pieces
Coarse salt to taste
Freshly-ground black pepper to taste
1/2 cup vegetable oil
1 cup all-purpose flour
1/2 cup unsalted butter - (1 stick)
1 lrg onion diced, abt 3 cups
2 med green bell peppers diced, abt 2 cups
3 med celery ribs diced, abt 1 cup
12 med garlic cloves pureed, abt 1/4 cup
1 sm bunch flat-leaf parsley
1/4 cup Worcestershire sauce (Lea & Perrins)
2 med scallions, white and most of green thinly sliced,
abt 1/2 cup
Cooked white rice for serving
File powder (optional)
Method :
Bring a large pot of water to a boil. Add sausage, and return to a boil. Remove
sausage, and drain, reserving water.
Mince leaves and stems of the parsley, reserving each separately. Season chicken
with salt and pepper. Heat oil in a large, heavy-bottomed stockpot over
medium-high heat. Add chicken in batches, and cook until browned; set aside.
Sprinkle flour over oil, add 2 tablespoons butter, and cook over medium-high
heat, stirring constantly, until dark brown, about 10 minutes. Do not let the
roux burn; if it does overcook, discard it and start over with fresh oil,
butter, and flour. Remove from heat. Cool roux slightly.
Using a paper towel, remove excess oil from top of roux by laying it flat across
the top. Return pot to heat. Add 6 tablespoons butter, stirring until melted.
Add onions, and cook until translucent and very tender, about 10 minutes. Add
peppers, celery, garlic, and parsley stems. Cook, stirring frequently until
vegetables are tender, about 10 minutes more. While whisking, slowly add 8 cups
hot water. Add chicken and sausage, and bring to a boil. Reduce heat, and simmer
for 30 minutes.
Skim fat from the top of the reserved pot of sausage boiling water. Add 4 cups
skimmed water, Worcestershire sauce, salt, and pepper to chicken mixture. Cover,
and cook over low heat until chicken is tender, about 1 hour. Just before
serving, add the scallions and parsley leaves. Taste and adjust for seasoning.
Serve over white rice. Sprinkle gumbo with file, if desired.
This recipe yields 10 to 12 servings.
Comments: Andouille sausage is a spicy, smoky pork sausage that is often used in
gumbo recipes.