Chicken and Smoked-Sausage Gumbo
- SERVINGS: 4
The flavor of browned roux is essential to the traditional taste of Louisiana gumbo. So don't worry if the flour mixture looks like peanut butter by the time the vegetables have softened. That's just as it should be.
- 3 tablespoons cooking oil
- 3 tablespoons flour
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 10-ounce package frozen sliced okra
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1 quart canned low-sodium chicken broth or homemade stock
- 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 3/4 cup long-grain rice
- In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
- Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
- Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
No region of the wine world is producing more exciting wine bargains than the Languedoc-Roussillon in southern France. Try any one of their sturdy reds with this hearty gumbo.
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