Chicken Yumbo

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 lbs skinless chicken thighs, fat trimmed
• salt and pepper
• 1/3 cup sifted flour
• 4 tablespoons vegetable oil
• 2 large onions, chopped
• 3 stalks celery, thinly sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 8 garlic cloves, minced
• 3/4 teaspoon cayenne pepper (to taste)
• 1 teaspoon fresh oregano, minced
• 1 teaspoon fresh basil, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 6 cups water
• 1 lb smoked turkey sausage, sliced
• 2 cups frozen sliced okra
• 2 teaspoons file powder
• hot sauce, to taste
• 3 cups prepared long grain rice
• 2 green onions, sliced

Recipe

• 1 heat oil in heavy 4 qt pot over medium heat. season chicken with salt and pepper. cook chicken in hot oil till golden brown and cooked thru. remove chicken from pan and drain on paper towels.
• 2 to prepare roux, turn heat to high, then add flour to very hot oil, stir constantly over high heat till flour is chocolate brown, about 3-5 minutes. be very careful not to over cook roux.
• 3 as roux reaches desired color, add onions, celery and bell peppers and cook for 2-3 minutes, then add garlic, cayenne, oregano, basil, thyme and season with salt and pepper. slowly add water, stirring constantly to avoid lumps.
• 4 stir in chicken, sausage and okra. bring to a boil, then reduce heat and simmer for 1 hour. if meat falls from bones, remove skin and bones from pot. add water as needed.
• 5 return gumbo to boil and stir in file powder. stir vigorously to avoid lumps until file powder is dissolved. adjust gumbo with salt and pepper and hot sauce if desired.
• 6 serve over rice and sprinkle with green onions. for heat lovers, make hot sauce available on table.