Active Time
45 MIN
Total Time
1 HR
Yield
Serves : 6
© Brown W. Cannon III

How to Make It

Step 1    

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.

Step 2    

In the same pan, brown the sausages over moderately high heat, 5 minutes. Transfer to the plate with the chicken.

Step 3    

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.

Step 4    

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.

Suggested Pairing

Jackson is justifiably famous for his Kendall-Jackson Vintner's Reserve Chardonnay, which has only gotten better as the winery has shifted over to using only grapes from its own vineyards. The creamy Kendall-Jackson Grand Reserve Chardonnay can stand up to the gumbo's intense flavors.

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