Chicken & Sausage Gumbo

1. 1

   Rinse and dry chicken then season with pepper and salt.

2. 2

   Heat a couple tablespoons oil in a skillet over moderately high heat until the oil is hot,but not smoking, and brown the chicken.

3. 3

   Turn down the heat and brown sausage.

4. 4

   Drain the fat from the sausage by placing it on a paper towel.

5. 5

   Using some of the fat from browning the sausage cook onions, celery, and bell peppers, until onions are brown and soft.

6. 6

   Add garlic last as it will burn.

7. 7

   Cook, stirring, 1 minute.

8. 8

   Add 1 cup stock and cook, stirring, 1 minute.

9. 9

   Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (optional), and remaining cup stock.

10. 10

    Simmer, partially covered, until chicken is tender, about 30 minutes.

11. 11

    Preheat oven to 325F

12. 12

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

13. 13

    If over 7 cups, boil to reduce.

14. 14

    Stir rice into cooking liquid (in pot).

15. 15

    Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.

16. 16

    Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.

17. 17

    Remove from heat and let gumbo stand, covered, 10 minutes.

18. 18

    Gently stir in scallion greens, sausage, and salt to taste.

* Per serving · 4 servings · Values may vary.