Economical homestyle gumbo made with chicken on the bone.
Sausage and Chicken Leg Gumbo
By Sue Lau | Palatable Pastime
Today’s post is for a homestyle gumbo made with chicken legs on the bone. I know many people make their gumbo by stripping the chicken off. But this is the way I grew up eating it as prepared for me, although perhaps not the verbatim recipe.
I think this makes the perfect warming supper and is great for the pre-Lenten season of Fat Tuesday and Mardis Gras, being Cajun in nature. But besides that, it is delicious any time of year.
Tomorrow I am hoping to get my recipe for pączki posted (those are Polish jelly donuts usually served the Thursday before Lent begins). I don’t have my photos ready yet, so keep your fingers crossed that I get those done on time. Friday I am hoping to post a recipe for Spicy Jambalaya Shrimp Wraps that I made last year. Not sure what is going up on the blog for Saturday, but it will be something. So do join me each day and hopefully, I will have more details on the upcoming recipes soon. Until then-
~Sue
Sausage and Chicken Leg Gumbo
Ingredients:
- 3 pounds bone-in chicken leg quarters
- salt and black pepper
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon poultry seasoning
- 10 ounces fresh okra, sliced
- 1-1/2 cups chopped onion
- 1 green bell pepper, chopped
- 2 ribs celery, diced
- 1 tablespoon chopped garlic
- 2-3 bay leaves
- 2 teaspoons dried thyme leaves
- 14 ounces Andouille smoked sausage, sliced
- 1 tablespoon gumbo file
- 2 tablespoons tomato paste
- 7 cups hot chicken broth
- hot steamed rice
Method:
- Cut leg quarters into pieces. If you bend the thigh and drumstick together, the place right at the very top, in the *kneecap* is the right place to cut. Season chicken pieces with salt and pepper.
- Shake flour together with the poultry seasoning and Cajun spice in a paper bag; shake chicken pieces in flour, then brown them in 1-2 inches of oil in a large skillet, working in batches. Then drain.
- Take 1/2 cup of the chicken oil and place in a Dutch oven with 1/2 cup of flour from the paper bag and cook, stirring constantly, over low heat for several minutes, until roux is a deep golden color (about as golden as the chicken); remove from heat.
- Chop the okra and add to the roux; cook for two minutes, then add the onion, bell pepper, celery, garlic, bay leaves and thyme. Cook, stirring, over low heat for two minutes more.
- Add the sausage to the vegetables and cook for another five minutes, or until vegetables are tender.
- Add hot chicken stock, tomato paste, and gumbo file, stirring to mix well.
- Add browned chicken pieces to the gumbo.
- Bring mixture to a boil, then reduce heat, cover and simmer for forty-five minutes, stirring occasionally.
- Serve gumbo in bowls with steamed rice.
From the kitchen of palatablepastime.com
Just excellent, Sue! This was a very flavorful gumbo and super easy to prepare. The only change I made was to add the okra at the very end, since I don’t like overcooked and mushy okra! Next time I make this, I’ll only use thighs – simply from personal preference! Thanks for posting! Made for Susie’s World Tour,