Chicken & Sausage Gumbo (One to Two Servings)
- Chicken (dark meat, 1 inch cube) — 1 Lbs
- Chicken Stock or Broth —- 2.5 Litre
- Flour — 4oz.
- Butter – 3.5 oz
- Salt, Cayenne, Black and White pepper —- to your taste or 1/2 teaspoon each
- Gumbo File Powder —- 1.5 teaspoon
- Sausage (any kind, 3/4 inch dices) —- 8 oz.
- Onions (one inch dice) —- 12 oz.
- Celery (one inch dice) —- 10 oz.
- Bell Pepper (one inch dice) —- 8 oz.
- Garlic (minced) —- One Tablespoon
- Okra (1/2 inch pieces) —- 10 oz.
- Tomato (peeled, de-seeded, 1/4 inch dice) —- 10 oz.
- Green Onions (1/4 inch dice) — 5 oz.
- Parsley (chopped) — 3/4 cup
PROCEDURE:
1) Bring 3 litre of water to boil.Cook for 5 mins the chicken pieces. Strain and set aside.
2) Use a pot. Cook flour and butter and make a dark chocolate colour. Do not burn. The mixture should be powder-grainy like, so adjust the flour if needed.
3) Add only 2 litre of stock steadily and make sure there are no lumps. Add all the seasonings. Simmer on low heat for about 30mins.
4) Saute the sausage. Add onion, celery, bell pepper and caramelize. Add rest of the chicken stock and turn off heat.
5) Add the sausage mixture to the pot. Simmer for 10mins.
6) Add chicken, okra, tomato, green onion, and parsley. Simmer for 15 mins over low heat.
7) Taste and adjust seasonings if needed and remove oil if its floating on top.