Chicken, Tasso And Andouille Gumbo

Total Time: 2 hrs 40 mins Preparation Time: 20 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 8
• 1 lb andouille sausage, chopped
• 1 lb tasso, chopped
• 1 cup vegetable oil, plus
• 4 tablespoons vegetable oil, for sauteing
• 1 cup all-purpose flour
• 1 large onion, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 1/2 green bell pepper, chopped
• 1 (3 lb) whole chickens, boiled and shredded
• 8 cups homemade chicken stock
• 1 (14 ounce) can stewed tomatoes, pureed
• 1 tablespoon worcestershire sauce
• 2 bay leaves
• 2 teaspoons kitchen bouquet (bottled seasoning used to flavor and color gravy)
• 1 (16 ounce) bag frozen sliced okra
• 1/2 bunch green onion, sliced
• 1/2 bunch flat leaf parsley, chopped
• salt, to taste
• fresh ground black pepper, to taste
• steamed cooked rice, as much as you like
• hot sauce, to taste
• file powder, to taste

Recipe

• 1 in a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. remove meats and set aside.
• 2 add 1 cup vegetable oilm and allow to heat.
• 3 whisk in flour, and cook until a chocolate color is reached.
• 4 add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
• 5 add chicken, reserved sausages, stock, tomatoes, worcestershire sauce, bay leaves, and kitchen bouquet, and simmer for 45 minutes.
• 6 while gumbo is simmering, heat 2 tablespoons oil in a large fry pan. add okra and cook on medium heat until no longer stringy.
• 7 after gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
• 8 simmer 20 more minutes.
• 9 serve with rice and allow people to add hot sauce and file, to taste.