Chicken All Around Gumbo Recipe
By Published: September 1, 2013
- Yield: 12 servings
Ingredients
- 1 4 1/2-pound chicken
- 2 carrots peeled
- 3 bay leaves
- 1 cup peanut oil
- 1 cup all-purpose flour
- 4 cups onions chopped
- 2 cups celery chopped
- 3 cloves garlic minced
- 2 pounds okra sliced
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 pound smoked chicken sausage cut in 1/4-inch slices
- cooked rice hot
Instructions
- Place the chicken, carrots and bay leaves in a large Dutch oven over medium-high heat. Add enough water to cover and bring to a boil. Reduce heat to low and simmer an hour or until the chicken is done. Remove the chicken from the stock and let cool. Debone and chop the chicken and set aside. Strain the stock, discarding the solids. Reserve 12 cups of the stock.
- Place the oil in a large cast iron skillet over medium heat. When hot, gradually whisk in the flour. Cook, stirring constantly, for 6 to 7 minutes or until the mixture is dark brown (do not burn). Add the onions, celery and garlic, cook 10 minutes and add to the Dutch oven.
- Add the reserved stock, chicken, okra, hot sauce, salt, pepper and sausage. Bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered 2 hours, stirring occasionally. Serve over hot cooked rice in warm bowls.
