Sausage and Chicken Gumbo - Nathaniel Haile, Manns Sausage
4.25 lb Chicken (Whole, cut up) (2 lb of meat)
1.5 c Flour
4 t Salt
1 T Cayenne pepper
2 t Paprika
1 t Onion powder
1 t Garlic powder
4 oz Canola oil
6 oz Onion (1/2" dice)
6 oz Green pepper (1/2" dice)
4 oz Celery (1/2" dice)
18 oz Tomatoes, stewed and chopped
10 c Chicken stock, hot
2 lb Mann's hot Italian sausage
½ t Oregano, dried
½ t Thyme, dried
1 T Garlic, minced
8 oz Okra, chopped (frozen, blanched)
1 t Hot sauce
Mix 1 cup of flour with cayenne, paprika, onion powder, garlic powder, and 3 t salt. Dredge the chicken pieces in the seasoned flour and brown in large heavy pot with 2 oz of canola oil on about medium high heat. Remove chicken when browned on all sides, reduce heat to medium and add 2 oz of canola oil and scrape bits from bottom. Add ½ c flour and whisk frequently until a dark, reddish-brown roux is achieved.
Once roux is ready, add the diced onion, green pepper, and celery. Stir for a few minutes, then carefully, slowly add the hot chicken stock while whisking. Next add the tomatoes, browned chicken parts, sausage, oregano, thyme, garlic, okra, hot sauce, and 1 t salt. Simmer low for 75 minutes.
Remove from heat, remove the chicken parts and the sausage. Allow the sausage to rest for 20 to 30 minutes before slicing (1/4" slice) and returning to pot. Allow the chicken parts to rest for 30 to 40 minutes before removing the meat, breaking it up (not too small), and returning it to the pot. Discard the chicken skin and bones. Stir in meat.