Cullen's Chicken Legs Yellow Tomatoes Sausage Corn Gumbo
3 lb Chicken legs cut in half
1/2 cup Vegetable oil
2 lrg Yellow onions cut into 1" dice
1 cup Green bell pepper pieces in 1" dice
1 cup Yellow bell pepper pieces in 1" dice
1 cup Celery pieces in 1" dice
Salt to taste
1/2 cup All-purpose unbleached flour
2 lb Yellow tomatoes peeled, seeded,
and coarsely diced
1 tbl Finely-chopped garlic
8 cup Water
1/2 lb Spicy Louisiana sausage sliced 3/8" thick
1/2 lb Okra sliced 1/8" thick
Kernels from 3 large ears sweet corn
(or 1 1/2 cups frozen corn, thawed)
1 tbl Finely-chopped fresh thyme
Salt to taste
Freshly-ground black pepper to taste
Cayenne pepper to taste
2 cup Long-grain white rice
1/2 tsp Salt
3 cup Water
3 tbl Thinly-sliced green onions for garnish
2 tbl Finely-chopped Italian parsley for garnish
Method :
In a 4-quart Dutch oven or enamelware pot over medium heat, brown the chicken
pieces lightly in the oil for approximately 3 to 5 minutes on each side, turning
frequently. Remove the chicken and reserve. Add the onion, bell peppers, and
celery. salt lightly and cook for 3 minutes. Add the flour, stirring well with a
wooden spoon. Continue cooking for 5 to 6 minutes until the flour is quite
brown. Add the tomato, garlic, and water and bring the mixture to a boil. Return
the chicken to the pot and reduce the heat to a simmer.
Cover and cook for 1 hour, or until the chicken is very tender. Add the sausage,
okra, corn, and thyme. Cook for another 10 minutes. Skim off any fat that has
risen to the surface. Check seasoning and add salt, pepper, and cayenne to
taste.
Begin the rice 25 minutes before serving. Place the rice, salt, and water in a
medium-sized saucepan and bring to a boil over high heat. lower the heat to
simmer and cook, covered, for 15 minutes. Remove from heat, cover pot with a
dish towel, and lit the rice sit for 10 minutes. Fluff with a fork before
serving.
To serve, ladle the gumbo into big soup bowls over the rice. Garnish with green
onions and parsley.
This recipe yields 6 servings.
Comments: This hearty gumbo is for big eaters. Supply them with lemonade, mint
juleps, and hammocks for a long lazy meal.