Queen Ida's Chicken and Sausage Gumbo

* Exported from MasterCook *

Queen Ida's Chicken and Sausage Gumbo

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cajun Gumbo
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 ounces Chicken broth
6 1/2 cups Water (see note)
3 1/2 Chicken *
Stalks of 1 bunch parsley -- chopped
1/4 medium Yellow onion
1 tablespoon Salt -- or to taste
1 tablespoon Cayenne
1 1/2 teaspoons Black pepper
Oil
1 cup To 1 1/4 cups roux -- at room

1 1/2 pounds Smoked sausages or smoked -- links **
1 cup Chopped parley leaves
3/4 cup Chopped green onions
1/2 cup Chopped celery
About 1 1/2 teaspoons file -- powder
Cooked rice (about 8 cups)

* cut into serving pieces, with neck and upper back separated ** (spicy or
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 a large roaster. If using small frier
pieces that cook quickly, use 1 1/4 cup roux; if using a larger or tougher
chicken, use just 1 cup. 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 the
neck and back (and wingtips, heart, gizzard and feet, if desired), 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 pieces on both sides with the mixture (reserving any extra seasoning).

Film a large skillet with oil and, over high heat, lightly saute the
chicken pieces on both sides just until they begin to color. (Or, you can
broil chicken briefly, about 5 minutes per side, turning once.) Do not
totally brown the chicken; cook it only long enough to tighten the meat and
seal in the juices. Reserve chicken pieces.
(Add 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, until the liquid thickens slightly. This process
will take 5 to 10 minutes.

Add sausages and parley to the stock and simmer, uncovered, for 20 to 30
minutes.

Drop the chicken pieces carefully into the stock, add any reserved
seasonings, and simmer uncovered, stirring occasionally, for 20 to 30
minutes. Adjust heat to maintain a steady simmer; DO NOT BOIL.

Add green onions and celery and continue to simmer until chicken is cooked
through but not yet falling off the bone (about 15 minutes 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 don't want to serve (such as feet, neck, upper
back). [Do NOT remove if you're gonna serve it to ME... S.C.] If liquid has
gotten too thick (it should not be as thick as a stew), stir in a little
more broth or water and simmer briefly to blend flavors. Serve gumbo hot
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 6.

GUMBO FILE:

Sprinkle about 1/4 teaspoon file power into each person's empty gumbo bowl,
then spoon in the gumbo and rice and stir together.

CHICKEN OKRA GUMBO:

Wash 1 pound 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 cup.
Once the roux has been stirred into the liquid, add all the okra at once.
(Gumbo liquid will suddenly become much thicker.) Proceed as above, cooking
the gumbo for at least 45 minutes after adding the okra, or until okra is
very tender. Although gumbos combining both okra and file powder are rare,
file powder may be sprinkled into the gumbo bowls if desired.

Posted by Stephen Ceideberg; August 27 1992.

- - - - - - - - - - - - - - - - - -