Chicken Legs Gumbo Serves 6
Want something good for a winter dinner, something that warms a frozen night as well as or better than a roaring fire or a double shot of good whisky? Chicken leg gumbo will do the job. The prep is a bit of fuss, but worth every minute of effort. The only real work in this recipe is the little bit of chopping and stirring. The hardest part is the waiting to eat a share of this delicious dish.
This recipe serves six generously and doubles so nicely you’ll be tempted to make it for company dinner. It is budget friendly but rich as royalty in satisfaction.
- ¼ cup olive oil
- Salt and pepper
- 6 chicken legs
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1/2 cup all-purpose flour
- 4 tablespoons butter, divided 2/2
- 1 large onion, chopped
- 8 cloves garlic grated or smashed then minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 3 Tbsp. Worcestershire sauce
- 1 cup coarsely chopped flat leaf parsley, stems and leaves (save a bit for garnish)
- 4 cups hot chicken broth
- 1 tsp. kosher salt
- ½ tsp. fresh ground black pepper
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 1 bunch of small green onions, sliced, white and green parts (save a bit for garnish)
- ½ pound small shrimp, peeled, deveined and cooked*
- Heat the oil in a heavy Dutch oven over medium-high heat.
- Season the chicken legs with salt and pepper. Brown the chicken all sides and remove to a warm platter and cover.
- Add the sausage to Dutch oven and cook to brown, then remove to platter with chicken legs and continue to keep warm.
- Sprinkle the flour over the oil, add 2 tbsp. butter and cook over medium heat, stirring constantly, until roux is brown, about 10 minutes then remove roux from Dutch oven handset aside to cool.
- Reduce to low heat and melt the remaining 2 tablespoons butter in the Dutch oven.
- Add the veggies (onion, garlic, green pepper and celery) and cook until softened about 15 minutes.
- Add Worcestershire sauce, salt and pepper, and parsley. Cook, stirring frequently.
- Add hot broth, stirring to combine ingredients and incorporate roux to a smooth liquid around the vegetables.
- Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Remove chicken legs to a platter and allow to cool enough to handle then pull chicken meat off leg bones, taking care to remove the smallest sharp leg bones.
- Add chicken meat back to the pot, along with tomatoes and okra.
- Cover and simmer for 1 hour.
- Stir the green onions, shrimp and chopped parsley into the gumbo just before serving.
What’s for dinner? Yum!
Notes: We have done this gumbo as a slow cooker gumbo and it is good, but this cooking method is our favorite. Look for the slow cooker recipe in 2015 when we add the Slow Cooker section to our web site.
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