GUMBO

Dorothy Sawyer

(For this issue, our friend and contributor of ghost stories brings her many gifts to the site. Hailing from South of USA Dorothy likes to cook and feed us GUMBO. It is delicious. Cook it and serve it.)

Easy Chicken Gumbo

5 1/2 lb chicken pieces (drumsticks, thighs, and breast halves with skin and bones)

4 tablespoons vegetable oil

1 1/2 lb andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices

3 medium onions, chopped

2 celery ribs, chopped

1 green bell pepper, chopped

4 large garlic cloves, finely chopped

2 cups chicken stock or broth

1 1/2 cups water

1 (14- to 16-oz) can whole tomatoes in juice, drained and chopped

1/4 teaspoon cayenne (optional)

2 1/2 cups long-grain white rice, rinsed and drained well

1 cup thinly sliced scallion greens

Instructions:

Rinse and dry chicken then season with pepper and salt. Heat a couple tablespoons oil in a skillet over moderately high heat until the oil hot but not smoking and brown the chicken.

Turn down the heat and brown sausage. Drain the fat from the sausage cook onions, celery, and bell peppers, until onions are brown and soft. . Add garlic last as it will burn and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.

Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.

Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. For about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.

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