Recipe featuring Fat Louie's Olive Oil. Click here to visit the online store.
1 cup Fat Louie Garlic Olive Oil
1 lb Andouille Sausage (can substitute other sausage), diced
3 lb chicken breast, skin removed, diced
1 tbsp Cajun seasoning
1 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 tsp salt
1/4 tsp cayenne
2 bay leaves
10 cups chicken stock
2 tbsp chopped parsley
1/2 cup chopped green onions
1 tbsp file powder
4 tbsp Sriracha (optional)
7 cups cooked white rice, recipe follows
In large stock pot, heat 1 tbsp of garlic olive oil over medium heat. Add chicken, let brown on all sides, add sausage. Cook for about 3 minutes till sausage is browned. Remove from pot and set aside: refrigerate until ready to use.
Combine ½ cup olive oil and the flour in same stock pot over medium heat. Cook, stirring slowly and constantly for 15 to 20 minutes creating a dark brown roux, peanut butter in color.
Add onions, celery, and bell pepper stirring until soft, 4 to 5 minutes. Add chicken, sausage, salt, cayenne, bay leaves, cook for 2 minutes. Slowly add chicken stock and cook till well combined. Bring mixture to a boil. Reduce heat to medium-low and cook uncovered stirring occasionally, for approximately 45 minutes; till it reaches desired consistency.
Discard bay leaves, and stir in green onions, parsley, Sriracha (optional), and file powder.
Scoop rice into bottom of deep bowls, ladle gumbo on top.
2 cups long-grain white rice
4 cups chicken stock
1 tbsp butter
1 ½ teaspoon salt
1 bay leaf
In a 2 quart saucepan, combine rice, water, butter, salt and bay leaf and bring to a boil over medium heat. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 20 minutes. Remove from heat and let sit 5minutes. Uncover and fluff rice with fork. Discard bay leaf.
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