Reduced Fat Chicken And Sausage Gumbo

Description

This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil.

Ingredients

• All-purpose Flour
• Onions
• Bell Pepper
• Celery
• Skinless Chicken
• Water
• Smoked Sausage
• Andouille Sausage
• Garlic Cloves
• Chicken Bouillon Cubes
• Green Onion Top
• Fresh Parsley
• Salt
• Black Pepper
• Cayenne Pepper

Instructions

1. For the dry roux: in a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean
2. Stir constantly to keep the flour browning evenly
3. When steam comes off the flour, reduce heat and keep stirring
4. Do not burn
5. Continue until it reaches a tan color
6. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon
7. You are looking for a mahogany color
8. When complete, remove from heat and continue stirring until cooking stops
9. Then let stand a while to cool
10. This can be made ahead and stored in a zip-lock freezer bag in the freezer
11. Remove the skin and fat from the chicken
12. Cook with water to cover and cool
13. Debone and chop the chicken into small chunks
14. Reserve the liquid
15. In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery
16. Cook until the onions are clear, then add the smoked sausage and andouille
17. Add the broth from above and the garlic
18. Bring to a boil and reduce to a simmer
19. Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo
20. Now check the liquid, adding some broth or hot water if needed
21. It should have the color of the roux and be just slightly thickened
22. Simmer for about 30 minutes
23. Add salt and black pepper to taste, then add ground red pepper — enough to just prick the tongue
24. About 5- 10 minutes before removing from heat, add the green onion tops and parsley
25. To serve, put a scoop of rice in your bowl and ladle on the gumbo
26. You should have plenty of french bread to complete your meal, and then top it off with a good tossed salad