Chicken and Sausage Gumbo
Ingredients
- 3 1/2 pounds frying chicken
- 1 onion cut in chunks
- Celery leaves
- 1-teaspoon salt
- 5 cups reserved broth
- 6 slices bacon, diced
- 1 pound smoked andouille or smoked sausage, sliced 1/4" thick
- 1 1/2 cups chopped onion
- 2 green bell peppers, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
- 1 can (approx. 15 ounces) tomato puree
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 package (10 ounces) frozen sliced okra, thawed
- 1-tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme
Directions
Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce heat, and simmer about 45 minutes. Or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite-sized pieces. Set aside. Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1-tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.