Jess Jackson asks for this ersatz gumbo every time he visits his Kentucky farm. "He always says, 'We should have this once a week,' " Huffman says. "Then, when he's about halfway through the bowl—'OK, twice a week.' It's not authentic gumbo, but Creole flavors have crept up to Kentucky."
More Gumbo Recipes
1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1 pound andouille sausage links
2 celery ribs, cut into 1/3-inch dice
1 red bell pepper, diced
1 medium onion, diced
4 garlic cloves, minced
1/4 cup all-purpose flour
2 tablespoons tomato paste
4 cups low-sodium chicken broth
One 15-ounce can diced tomatoes
3 scallions, thinly sliced
2 cups cooked white long-grain rice
Tabasco sauce, for serving
How to Make It
Season the chicken with salt and pepper. In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin.
In the same pan, brown the sausages over moderately high heat, 5 minutes. Transfer to the plate with the chicken.
Pour off all but 1 tablespoon of the fat from the pot. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, 5 minutes. Add the broth and tomatoes; bring to a simmer. Add the chicken and sausages to the pot. Cover and simmer over low heat until the chicken is cooked through.
Transfer the chicken and sausages to a cutting board. Shred the chicken into bite-size pieces. Slice the sausages into 1/2-inch-thick rounds. Return both to the pot and stir in the scallions and rice. Simmer until heated through, 1 minute. Season with salt and pepper and serve with Tabasco.
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