Chicken And Sausage Gumbo (serves a football team)
1 cup all purpose flour
2/3 cup vegetable oil
1 cup diced onion
1 cup chopped green pepper
1 cup chopped red pepper
2 stalks celery, sliced
3-4 pounds of chicken pieces (legs, thighs, breast)
1 1/2 pounds fully cooked smoked sausage (andouille, keilbasa, etc), sliced on diagonal in 1/2" slices
1 t salt
1 t cayenne pepper
2 t freshly ground black pepper
1 t thyme
1 t garlic powder
1 t paprika
1 t dry mustard
1 t ground file
1 t Tabasco sauce
2 bay leaves
2 cloves garlic, crushed
4 green onions, thinly sliced on diagonal (optional garnish)
1. Chop up your vegetables.
Rub about 4 teaspoons of the spice mixture on the chicken pieces.
4. In a large frying pan, cast iron if you have it, brown the chicken pieces over medium high heat for at least 3 minutes each side. Remove chicken and set aside, draining on paper towels if needed.
8. When the chicken is cooked through, remove from the pot and cool. When it's cool, remove the skin from the chicken and the chicken from the bone. Cut into bite sized pieces and return chicken to the pot.
At this point, adjust your seasonings and it's ready.
I also made this seven layer dip with black beans, ground turkey with taco spices, guacamole, low fat sour cream, shredded cheese, chopped tomatoes and green onions. Fantastic.