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Ингредиенты
- 1 lb Linguica sausage, cut in 1/4-inch-thick rounds Vegetable oil
- 1 x (2 1/2- to 3 1/2-lb.) chicken, cut in pcs Salt and freshly grnd black pepper to taste
- 1/2 c. Flour plus 6 Tbsp. flour
- 1 1/2 c. (about 2 bunches) finely minced green onions, green and White parts
- 1 c. Finely minced celery
- 1/2 c. Finely minced green pepper
- 1/4 c. Finely minced parsley
- 3 x Garlic cloves, chopped
- 9 c. Chicken stock Cayenne pepper and/or possibly Tabasco sauce to taste
- 2 x To 6 tsp. file pwdr, according to taste
- 4 c. Warm, freshly cooked rice Finely minced green onions for garnish
Инструкции
- Cook the sausage in a large, heavy ungreased skillet over low heat, turning the slices frequently with a spatula till there is a film of fat over the bottom of the pan.
- Increase the heat to medium and, turning the slices occasionally, continue to fry the sausage till the slices are browned, about 6 min. Remove the sausage to paper towels to drain. Add in vegetable oil to the fat in the skillet to a depth of 1/2 inch.
- Season the chicken pcs with salt and pepper. Place 1/2 c. of the flour on a plate. Dredge the chicken pcs in the flour and shake of the excess.
- Heat the oil in the skillet over medium-high heat. fry the chicken pcs in the warm fat till they are golden on both sides and the eat is cooked through, about 12 to 15 min per side. Remove the chicken from the skillet and drain on paper towels. Reserve 6 Tbsp. of fat from the skillet an throw away the rest. Whisk the reserved 6 Tbsp. fat with the remaining 6 Tbsp. of flour in a large, heavy pot till smooth. Cook, stirring frequently, over medium heat till the fat-flour mix (called a roux) is nut brown.
- This will take several min. Don't allow the roux to burn.
- Add in the green onions, celery, green pepper, parsley and garlic to the roux. Cook the mix, stirring over medium-low heat till the vegetables have softened. Then, stirring constantly, slowly add in the chicken stock. Bring the mix to a boil, then reduce the heat. Add in the sausage to the gumbo. Season to taste with salt, pepper, cayenne and/or possibly Tabasco sauce. Simmer, uncovered, for 30 min, stirring occasionally.
- While gumbo is simmering, bone the cooked chicken and, using your fingers, shred the meat into pcs. Add in to the gumbo and simmer for 15 min longer, stirring occasionally.
- NOTE: The gumbo tastes best if prepared a day or possibly two in advance and refrigerated. Let the gumbo cold completely at room temperature, uncovered, before refrigerating. Reheat over medium-low heat, stirring occasionally.
- Just before serving, remove the gumbo from the heat. Taste for seasoningit should be spicy. Stir in the file pwdr to taste.
- (Note: File pwdr turns stringy as it cooks, so it shouldn't be added to the gumbo till the pot has been removed from the heat.)
- Transfer the gumbo to a heated tureen and serve it immediately, accompanied by a bowl of rice. To serve, place about 1/2 c. rice to one side of a heated soup plate.. Ladle the gumbo around the rice and garnish each serving with a sprinkle of finely minced green onions.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 254 | |
| Calories from Fat 158 | 62% |
| Total Fat 17.47g | 22% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 91mg | 4% |
| Potassium 275mg | 8% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.41g | 0% |
| Protein 21.77g | 35% |
