It’s getting to be that time of year where we start making soups & stews. The smell of this dish is intoxicating and it really hits the spot as the temperature dips below the magical 60-degree mark.
Pair this gumbo with Cream Biscuits with Dill and you have a dish that is sure to be a hit!
Ingredients:
- 1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1 pound andouille sausage links
- 2 celery ribs, cut into 1/3-inch dice
- 1 red bell pepper, diced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- One 15-ounce can diced tomatoes
- 3 scallions, thinly sliced
- 2 cups cooked white long-grain rice
- Tabasco sauce, for serving
Directions:
1. Season the chicken with salt and pepper. In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin. Continue reading “Chicken-and-Sausage Gumbo”