Page 32 - One-Dish Meals

Creole Chicken Gumbo

Gumbo gets much of its rich flavor from a deeply browned roux made
with a generous amount of fat. Here, we’ve kept the same rich flavor but
cut the fat by toasting the flour in the oven.
P R E P 1 hour 10 minutes C O O K 1 hour 30 minutes
M A K E S 18 cups or 12 main-dish servings

2 ⁄3 cup all-purpose flour 3 ⁄4 cup chopped fresh parsley
12 large bone-in chicken thighs 4 garlic cloves, thinly sliced
1
(about 3 ⁄2 pounds), fat removed 2 bay leaves
12 ounces fully cooked andouille or 1
1 ⁄2 teaspoons salt
1
kielbasa sausage, cut into ⁄2-inch-
1 teaspoon dried thyme
thick slices
1 teaspoon ground red pepper
6 cups chicken broth
(cayenne)
1 can (6 ounces) tomato paste
1 teaspoon ground black pepper
2 cups water
⁄2 teaspoon ground allspice
1
2 medium onions, thinly sliced
1 can (14 to 16 ounces) tomatoes,
12 ounces okra, sliced, or 1 package drained and chopped
(10 ounces) frozen cut okra,
1 ⁄2 cup finely chopped green-onion
thawed
tops
1 large yellow pepper, chopped
2 tablespoons distilled white vinegar
4 stalks celery with leaves, cut into
3 cups regular long-grain rice,
⁄4-inch-thick slices
1
cooked as label directs
1. Preheat oven to 375°F. Place flour in oven-safe 12-inch skillet. (If skillet
is not oven-safe, wrap handle with double layer of foil.) Bake until flour
begins to brown, about 25 minutes. Stir with wooden spoon, breaking up
any lumps. Bake, stirring flour every 10 minutes, until it turns nut brown,
about 35 minutes longer. Remove flour from oven and let cool. Strain
flour through sieve to remove any lumps.

2. Heat nonreactive 8-quart Dutch oven over medium-high heat until
very hot. Cook chicken, skin side down first, in batches, until golden
brown, about 5 minutes per side. Transfer chicken pieces to large bowl as
they are browned. Add sausage to Dutch oven and cook over medium
heat, stirring constantly, until lightly browned, about 5 minutes. With slot-
ted spoon, transfer sausage to bowl with chicken.

32 Soups & Stews