Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fat Fish Blue's Chicken Sausage Gumbo
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- #78533
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/4 cup vegetable oil
1/2 cup flour
1 tablespoon vegetable oil
4 pounds chicken parts, skinned
3/4 teaspoon black pepper
1/4 teaspoon salt
2 cups chopped onions
1 cup chopped celery
1 cup chopped sweet green pepper
3 cloves minced garlic
7 cups chicken stock
1 cup beer (your favorite, ours is Fat Fish Brew)
1 pound Andouille or other smoked sausage, cut diagonally into 1/2" slices
1/2 teaspoon cayenne pepper
2 teaspoons gumbo file powder
2 teaspoons paprika
1/2 teaspoon dried thyme leaves
2 cups okra, cut into 1-inch pieces
2 cups diced tomatoes
1/4 cup minced fresh parsley
hot red pepper sauce (to taste)
directions
In a heavy 6-inch skillet, heat the oil over moderately high heat. Add the flour and cook, stirring constantly, for 10 minutes or until it is a deep brown. Remove from heat.
In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Season the chicken with 1/4 tsp. each of the black pepper and the salt. Brown the chicken for 4 minutes on each side or until golden, then transfer to a platter.
In the Dutch over, add the onions, celery, green pepper, and garlic. Cook, stirring occasionally for 5 minutes, or until tender. Stir in the roux and heat until bubbly.
Gradually whisk in the stock and beer, mixing until smooth. Add the chicken and the sausage, the remaining 1/2 tsp of black pepper, the cayenne pepper, thyme and paprika.
Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours, skimming the surface occasionally.
Stir in the okra and tomatoes, cook for 10 minutes longer. Stir in the parsley and season to taste with the red pepper sauce. Ladle the gumbo over rice.
added by
mangomutt
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 17, 2008
Fantastic! We did modify it just a little however - we used boneless chicken pieces (cubed) and smoked turkey sausage. We also used frozen okra.