Cajun-style Chicken And Smoked Sausage Gumbo

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/4 lbs dry smoked sausage (coarsely chopped)
• 16 cups water
• 8 cups chicken broth
• 4 lbs meaty chicken pieces (skin removed)
• 3 large bay leaves
• 8 whole garlic cloves
• 2 onions, finely chopped
• 3 tablespoons fresh minced garlic
• 1 large celery, diced
• 1 large green bell pepper, seeded and chopped
• 2 jalapeno peppers, seeded and chopped (can use only one)
• 2 tablespoons oxo instant bouillon granules
• 1 1/4 cups vegetable oil
• 1 1/2 cups flour
• 3 tablespoons creole seasoning (see the best creole/cajun seasoning mix, or use 1 tablespoon seasoned salt)
• 1 (16 ounce) can black beans (drained)
• 8 green onions, chopped
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon file powder
• salt and black pepper
• hot cooked rice

Recipe

• 1 place the skinned chicken pieces in a large heavy pot (or dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
• 2 remove the chicken from the broth (reserve 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
• 3 chop the chicken into large pieces; set aside (you will add in the chicken later).
• 4 to the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and oxo beef powder, simmer stirring about 45 minutes.
• 5 heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
• 6 add in the sausage/broth mixture with creole seasoning and simmer stirring occasionally for about 40 minutes.
• 7 after 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
• 8 skim off the fat that has accumulated on the top.
• 9 add in green onions and parsley; simmer on low heat for 10 minutes.
• 10 remove from heat and add in file powder and season with salt and pepper; stir to combine.
• 11 serve gumbo over hot cook rice.