Queen Ida’s Chicken And Sausage Gumbo

INGREDIENTS

INSTRUCTIONS

cut into serving pieces, with neck and upper back separated ** (spicy
or mild), cut into 1/2-inch slices  The amount of roux needed to
thicken this gumbo will vary with the  type of chicken used, since some
of the liquid will evaporate during  the long cooking needed with a
stewing hen or a large roaster.  If  using small frier pieces that cook
quickly, use 1 1/4 cup roux; if  using a larger or tougher chicken, use
just 1 cup.  For the richest  flavor, start the stock cooking first,
and let it simmer while you  measure and cut up the other ingredients.
Bring chicken broth and the water to a boil in a large stockpot. Add
the neck and back (and wingtips, heart, gizzard and feet, if  desired),
the parsley stalks and the yellow onion.  Return to a boil;  skim,
reduce heat, and simmer while preparing other ingredients.  Mix
together the salt, cayenne and black pepper, and season the  remaining
chicken pieces on both sides with the mixture (reserving  any extra
seasoning).  Film a large skillet with oil and, over high heat, lightly
saute the  chicken pieces on both sides just until they begin to color.
(Or,  you can broil chicken briefly, about 5 minutes per side, turning
once.) Do not totally brown the chicken; cook it only long enough to
tighten the meat and seal in the juices.  Reserve chicken pieces.  (Add
any juice from the bottom of the broiling pan to the stock.)  Return
stock to a boil, remove from heat and, stirring strongly,  blend in a
large spoonful of the room-temperature roux.  Return pot  to low heat
so the liquid bubbles gently but does not boil, and  gradually stir in
the remaining roux, a little at a time, until the  liquid thickens
slightly. This process will take 5 to 10 minutes.  Add sausages and
parley to the stock and simmer, uncovered, for 20 to  30 minutes.  Drop
the chicken pieces carefully into the stock, add any reserved
seasonings, and simmer uncovered, stirring occasionally, for 20 to 30
minutes.  Adjust heat to maintain a steady simmer; DO NOT BOIL.  Add
green onions and celery and continue to simmer until chicken is  cooked
through but not yet falling off the bone (about 15 minutes  longer for
a fryer, 1 hour longer if using a tough stewing hen).  As  chicken
simmers, tilt the pot and, using a large metal spoon, skim  excess fat
from the surface of the broth.  Taste carefully and  correct seasonings
if needed. Remove any chicken parts you don't want  to serve (such as
feet, neck, upper back).  [Do NOT remove if you're  gonna serve it to
ME... S.C.] If liquid has gotten too thick (it  should not be as thick
as a stew), stir in a little more broth or  water and simmer briefly to
blend flavors. Serve gumbo hot over a  mound of rice.  NOTE:  if there
is no time to simmer the neck and back, replace water  with a light
(uncondensed) chicken broth.  Serves 5 or 6.  GUMBO FILE:  Sprinkle
about 1/4 teaspoon file power into each person's empty gumbo  bowl,
then spoon in the gumbo and rice and stir together.  CHICKEN OKRA
GUMBO:  Wash 1 pound okra, trim off the heads and tough tails, and cut
into  1/4-inch slices.  Make gumbo as above, but decrease roux to 2/3
cup.  Once the roux has been stirred into the liquid, add all the okra
at  once. (Gumbo liquid will suddenly become much thicker.) Proceed as
above, cooking the gumbo for at least 45 minutes after adding the
okra, or until okra is very tender.  Although gumbos combining both
okra and file powder are rare, file powder may be sprinkled into the
gumbo bowls if desired.  Posted by Stephen Ceideberg; August 27 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1401
Calories From Fat: 654
Total Fat: 72.6g
Cholesterol: 448.3mg
Sodium: 4693.2mg
Potassium: 3020.4mg
Carbohydrates: 18.5g
Fiber: 2.8g
Sugar: 2.2g
Protein: 167.2g