Chicken Gumbo

I found this recipe on a magazine last month. I do not remember the name of the magazine but I could remember the ingredients and the instructions today. This Chicken Gumbo was very good. I know that there are many varitions and most of them include seafood but my husband is not really fond of seafood so this was a great choice.

 

3 lb skinless bone-in chicken thighs
1 large onion, chopped
3/4 cup each chopped red and green bell pepper
2 celery ribs, chopped
1/2 cup vegetable oil plus 2 tablespoons
1/2 cup all-purpose flour
2 tablespoons Cajun seasoning, divided
4 garlic cloves, minced
2 bay leaves
2 tablespoons worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lb andouille sausage (I used smoked sausage), sliced
2 cups chicken broth
4 cups water

Garnish:

Sliced green onions

Season the chicken with 1 tablespoon Cajun seasoning and 1/2 the amount of salt and pepper.

Heat 1 tablespoon oil in a big pan and cook the sausage there, just to brown a little bit. Remove the sausage to a plate. Add another tablespoon of oil and cook the onion and peppers until tender. Remove to the same plate with the sausage.

Add 1/2 cup oil to the pan and the flour. Cook on very low heat for 30 minutes until the roux is dark brown but not burned. Stir in all the ingredients and cook until it reaches a boiling point. Cover and simmer on low heat for 1 hour.

Remove the bay leaves and the chicken thighs. When the chicken is cool enough to handle, shred into fairly big pieces.

Serve in bowl and add some rice in the center. Sprinkle some green onions on top.

Note: You can add a couple fo dashes of Tabasco sauce.