Meaty Louisiana Gumbo Recipe

From Cooking Up A Storm

Ingredients:

• 1 tbs salt
• 1 teas black pepper
• 1/4 cayenne pepper
• 1 (3 – 4 lbs) fryer chicken, cut into serving pieces
• 1/4 cup vegetable oil
• 1/2 lbs andouille sausage, sliced into 1/2″ pieces
• 1/2 lbs fresh pork sausage, slices 1/2″ thick
• 1/2 lb smoked ham, coarsely chopped
• 1/4 cup all-purpose flour
• 1/4 cup chopped yellow onion
• 1/2 chopped green bell pepper
• 1/2 cup chopped celery
• 1 (10 ounce) can Ro-Tel diced tomatoes and green chile
• 2 cloves garlic, chopped
• 6 cups warm chicken stock
• 2 bay leaves crushed
• 1 teas dried thyme leaves
• 1/2 teas dried basil leaves
• 1/2 cup chopped fresh parsley, plus more for garnish
• Green onions and file for serving

Preparation:

Combine the salt, black pepper, and cayenne in a shallow dish. Sprinkle the chicken pieces with the mixture. (Reserve the remaining seasoning mixture, if any.)

Heat the oil in a large heavy pot or Dutch oven over medium heat and brown the chicken pieces evenly, in batches if necessary. Using a slotted spoon, transfer to a platter and set aside. Add the sausages and ham to the same pot, and brown evenly. Using a slotted spoon, transfer to a platter and set aside.

Slowly add the flour and, stirring constantly, make a dark brown roux. Add the onion, bell pepper, celery, tomatoes and garlic. Cook, stirring until the vegetables are tender. Slowly add the stock and bring to a boil.

Add the browned chicken, sausages and ham. Simmer for 1 hour. Add the leftover seasoning mixture, if any, of salt, black pepper, and cayenne, as well as the bay leaves, thyme, and basil. Simmer for 15 minutes. Add the 1/2 cup of parsley and simmer for 10 minutes.

Serve the gumbo over a scoop of potato salad.** Garnish with parsley and green onions and allow people to add file to taste.