Queen Ida's Chicken And Sausage Gumbo Recipe
Servings: 5
Ingredients
- 48 ounce Chicken broth
- 6Â 1/2 c. Water (see note)
- 3Â 1/2 x Chicken *
- Â Â Stalks of 1 bunch parsley, minced
- 1/4 med Yellow onion
- 1 Tbsp. Salt, or possibly to taste
- 1 Tbsp. Cayenne
- 1Â 1/2 tsp Black pepper
- Â Â Oil
- 1 c. To 1 1/4 c. roux, at room temperature
- 1Â 1/2 lb Smoked sausages or possibly smoked links **
- 1 c. Minced parley leaves
- 3/4 c. Minced green onions
- 1/2 c. Minced celery
- Â Â About 1 1/2 tsp. file pwdr
- Â Â Cooked rice (about 8 c.)
Directions
- * Cut into serving pcs, with neck and upper back separated**
- (spicy or possibly mild), cut into 1/2-inch slices
- The amount of roux needed to thicken this gumbo will vary with the type of chicken used, since some of the liquid will evaporate during the long cooking needed with a stewing hen or possibly a large roaster. If using small frier pcs which cook quickly, use 1 1/4 c. roux; if using a larger or possibly tougher chicken, use just 1 c.. For the richest flavor, start the stock cooking first, and let it simmer while you measure and cut up the other ingredients.
- Bring chicken broth and the water to a boil in a large stockpot. Add in the neck and back (and wingtips, heart, gizzard and feet, if you like), the parsley stalks and the yellow onion. Return to a boil; skim, reduce heat, and simmer while preparing other ingredients.
- Mix together the salt, cayenne and black pepper, and season the remaining chicken pcs on both sides with the mix (reserving any extra seasoning).
- Film a large skillet with oil and, over high heat, lightly saute/fry the chicken pcs on both sides just till they begin to color. (Or possibly, you can broil chicken briefly, about 5 min per side, turning once.) Don't totally brown the chicken; cook it only long sufficient to tighten the meat and seal in the juices. Reserve chicken pcs.
- (Add in any juice from the bottom of the broiling pan to the stock.)
- Return stock to a boil, remove from heat and, stirring strongly, blend in a large spoonful of the room-temperature roux. Return pot to low heat so the liquid bubbles gently but does not boil, and gradually stir in the remaining roux, a little at a time, till the liquid thickens slightly. This process will take 5 - 10 min.
- Add in sausages and parley to the stock and simmer, uncovered, for 20 to 30 min.
- Drop the chicken pcs carefully into the stock, add in any reserved seasonings, and simmer uncovered, stirring occasionally, for 20 to 30 min. Adjust heat to maintain a steady simmer; Don't BOIL.
- Add in green onions and celery and continue to simmer till chicken is cooked through but not yet falling off the bone (about 15 min longer for a fryer, 1 hour longer if using a tough stewing hen). As chicken simmers, tilt the pot and, using a large metal spoon, skim excess fat from the surface of the broth. Taste carefully and correct seasonings if needed. Remove any chicken parts you do not want to serve (such as feet, neck, upper back). [Don't remove if you're gonna serve it to ME... S.C.] If liquid has gotten too thick (it shouldn't be as thick as a stew), stir in a little more broth or possibly water and simmer briefly to blend flavors. Serve gumbo warm over a mound of rice.
- NOTE: if there is no time to simmer the neck and back, replace water with a light (uncondensed) chicken broth.
- Serves 5 or possibly 6.
- GUMBO FILE:Sprinkle about 1/4 tsp. file power into each person's empty gumbo bowl, then spoon in the gumbo and rice and stir together.
- CHICKEN OKRA GUMBO:Wash 1 lb. okra, trim off the heads and tough tails, and cut into 1/4-inch slices. Make gumbo as above, but decrease roux to 2/3 c..
- Once the roux has been stirred into the liquid, add in all the okra at once. (Gumbo liquid will suddenly become much thicker.) Proceed as above, cooking the gumbo for at least 45 min after adding the okra, or possibly till okra is very tender. Although gumbos combining both okra and file pwdr are rare, file pwdr may be sprinkled into the gumbo bowls if you like.
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