Chicken & Linguica Gumbo
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Chicken & Linguica Gumbo
  Chicken    Gumbo  
Last updated 6/12/2012 12:48:24 AM. Recipe ID 9468. Report a problem with this recipe.
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      Title: Chicken & linguica gumbo
      Yield: 8 Servings
      1 lb Linguica sausage, cut in
           -1/4-inch-thick rounds
           Vegetable oil
      1 ea (2 1/2- to 3 1/2-pound)
           -chicken, cut in pieces
           Salt and freshly ground
           -black pepper to taste
    1/2 c  Flour plus 6 tablespoons
  1 1/2 c  (about 2 bunches) finely
           -chopped green onions,
           -green and
           White parts
      1 c  Finely chopped celery
    1/2 c  Finely chopped green pepper
    1/4 c  Finely chopped parsley
      3 ea Garlic cloves, minced
      9 c  Chicken stock
           Cayenne pepper and/or
           -Tabasco sauce to taste
      2 ea To 6 teaspoons file powder,
           -according to taste
      4 c  Hot, freshly cooked rice
           Finely chopped green onions
           -for garnish
  Cook the sausage in a large, heavy ungreased skillet over low heat,
  turning the slices frequently with a spatula until 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 until
  the slices are browned, about 6 minutes. Remove the sausage to paper
  towels to drain. Add vegetable oil to the fat in the skillet to a
  depth of 1/2 inch. Season the chicken pieces with salt and pepper.
  Place 1/2 cup of the flour on a plate. Dredge the chicken pieces in
  the flour and shake of the excess. Heat the oil in the skillet over
  medium-high heat. fry the chicken pieces in the hot fat until they
  are golden brown on both sides and the eat is cooked through, about
  12 to 15 minutes per side. Remove the chicken from the skillet and
  drain on paper towels.  Reserve 6 tablespoons of fat from the skillet
  an discard the rest. Whisk the reserved 6 tablespoons fat with the
  remaining 6 tablespoons of flour in a large, heavy pot until smooth.
  Cook, stirring frequently, over medium heat until the fat-flour
  mixture (called a roux) is nut brown.  This will take several
  minutes. Do not allow the roux to burn. Add the green onions, celery,
  green pepper, parsley and garlic to the roux. Cook the mixture,
  stirring over medium-low heat until the vegetables have softened.
  Then, stirring constantly, slowly add the chicken stock. Bring the
  mixture to a boil, then reduce the heat. Add the sausage to the
  gumbo. Season to taste with salt, pepper, cayenne and/or Tabasco
  sauce. Simmer, uncovered, for 30 minutes, stirring occasionally.
  While gumbo is simmering, bone the cooked chicken and, using your
  fingers, shred the meat into pieces.  Add to the gumbo and simmer for
  15 minutes longer, stirring occasionally. NOTE: The gumbo tastes best
  if prepared a day or two in advance and refrigerated. Let the gumbo
  cool 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 seasoning++it
  should be spicy. Stir in the file powder to taste. (Note: File powder
  turns stringy as it cooks, so it should not be added to the gumbo
  until 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 cup rice to one side of a heated soup
  plate.. Ladle the gumbo around the rice and garnish each serving with
  a sprinkle of finely chopped green onions. Serves 8.

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Recipe ID 9468 (Apr 03, 2005)

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