Chicken, Sausage, and Okra Gumbo
- 1 tablespoon vegetable oil
- 2 pounds smoked pork sausage or pork and beef sausage such as kielbasa, cut into 1/4-inch-thick slices
- 8 chicken thighs
- 8 chicken drumsticks
- two 10-ounce boxes frozen whole okra, rinsed to separate okra and cut into 1/4-inch- thick rounds
- 2 large onions, chopped
- 3 celery ribs, chopped
- 8 cups chicken broth
- 8 cups water
- 1 cup thinly sliced scallion greens (about 1 bunch)
- Accompaniment: Cajun-style White Rice
- bottled hot sauce such as Tabasco
- In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain.
- Pat chicken dry and season with salt and pepper.
- Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
- Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden.
- Add onions and celery and cook, stirring occasionally, until celery is softened.
- In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil.
- Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes.
- Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes.
- Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
- Serve gumbo ladled over rice in large soup plates.
- Serve hot sauce on the side.
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Taken from www.epicurious.com/recipes/food/views/chicken-sausage-and-okra-gumbo-14277 (may not work)