 Chicken and Sausage Gumbo with Beer
Makes 6 servings
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Image © Publications International, Ltd.
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Chicken and Sausage Gumbo with Beer
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Ingredients
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4-1/2
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cups chicken broth
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1
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bottle (12 ounces) beer
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3
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pounds boneless skinless chicken thighs
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1/2
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teaspoon salt
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1/2
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teaspoon garlic powder
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1/4
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teaspoon ground red pepper
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1/2
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cup all-purpose flour
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1/2
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cup vegetable oil
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1
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pound fully cooked andouille sausage, sliced into rounds
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1
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large onion, chopped
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1/2
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red bell pepper, chopped
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1/2
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green bell pepper, chopped
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2
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stalks celery, chopped
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2
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cloves garlic, minced
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2
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bay leaves
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1
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teaspoon salt
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1/2
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teaspoon black pepper
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1/2
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teaspoon ground red pepper
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1
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teaspoon filé powder (optional)
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3
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cups hot cooked rice
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1/2
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cup sliced green onions
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1. In medium saucepan, heat chicken broth and beer to simmer. Keep on low until needed. Season chicken with salt, garlic powder and ground red pepper; set aside.
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2. In large saucepan or Dutch oven, stir together flour and vegetable oil. Cook over medium-low heat, stirring frequently, until mixture is the color of chocolate, about 1 hour. (Once mixture begins to darken, watch carefully to avoid burning.)
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3. Add chicken, sausage, vegetables, garlic, bay leaves and spices to pot and stir well. Ladle in hot chicken broth, stirring between additions so mixture doesn't get lumpy. Bring to a simmer. Cover and simmer on low heat 1 to 2 hours. Remove and discard bay leaves. Spoon 1/2 cup rice into bowls and pour gumbo over top. Sprinkle with green onions before serving.
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© Publications International, Ltd.
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Printed
from fbnr.com
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