Cajun Chicken and Sausage Gumbo

Author: Obed Kirkpatrich
Ingredients

– 1 cup of oil

– 1 cup of flour

– 2 ½ cups of chopped onions

– 1 cup of chopped celery

– 1 cup of chopped green bell peppers

– 2 teaspoons of salt

– ¼ teaspoon of cayenne

– ¼ teaspoon of black pepper

– 4 cups of chicken stock and 4 cups of water

– 8 boneless thighs

– 1 pound of smoked sausage (I prefer a good kielbasa) cut into ¾ inch pieces

– 2 tablespoons of chopped parsley

– Kitchen bouquet (use this if you want your roux to be darker, this helps eliminate the amount of time you will spend making the roux.)

– 3 cups of jasmine rice

– ½ cup green onions

– File power (sprinkle this on the gumbo mixture if you desire the liquid to be thicker)

Instructions

Precook the rice, using 2 cups of water for 1 cup of rice. Cook and set aside.

Take the cut sausage and boneless thighs and grill them on high, searing them on both sides. Set aside.

Mix the oil and flour in a cold iron skillet preferably, and then turn heat up to medium, stirring constantly until you get a good deep brown roux.

Add the onions, celery and bell peppers stirring as you add until the vegetables get soft.

Add the sausage, chicken, salt, cayenne and black pepper and water & chicken stock, stirring until all ingredients are combined thoroughly.

Simmer for 3-4 hours. You want to eliminate the flour taste, and the more you let it simmer the better the taste.

Jasmine rice will ball up, take a hand full of the rice and pack it in a small bowl, then put the ball of rice into the center of a shallow soup bowl. Ladle the gumbo mixture around the rice, garnish with green pepper, add file, if desired, and serve.

Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy cajun receipts.

He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills.

He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.

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