Cape Gazette

Holy Jolokia Chicken and Sausage Gumbo

By PEPPERS | Jun 20, 2013


1 pound andouille sausage, cut into 1/4-inch-thick slices

4 skinned bone-in chicken breasts

Vegetable oil

3/4 cup all-purpose flour

1 medium onion, chopped

1/2 green bell pepper, chopped

2 celery ribs, sliced

2 quarts hot water

3 garlic cloves, minced

2 bay leaves

1 tablespoon Worcestershire sauce

2 teaspoons Creole seasoning

1/2 teaspoon dried thyme

1 teaspoon Holy Jolokia Hot Sauce

4 green onions, sliced

Hot cooked rice


Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, Holy Jolokia Hot Sauce, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves. Remove gumbo from heat. Serve over hot cooked rice. Garnish, if desired.

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