![\"gumbo\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/01\/gumbo.jpg\")
<\/a><\/p>\nDirection :<\/p>\n
4 chicken thighs , bone in , skin on<\/p>\n
4 drumsticks , bone in , skin on<\/p>\n
14 oz of andouille sausage , thick cut<\/p>\n
4 slices of applewood smoked bacon , roughly chopped<\/p>\n
salt , freshly ground pepper , ground cayenne pepper and ground smoked paprika<\/p>\n
Heat up a dutch oven with little olive oil , brown the chicken and sausage and bacon , for about 5 minutes on each side . If you don’t have enough room , do it in couple batches . Remove the browned meats from the pot , set aside .\u00a0<\/strong><\/em><\/p>\n 4 celery stalks , diced<\/p>\n 1 yellow bell pepper , chopped<\/p>\n 1 green bell pepper , chopped<\/p>\n 1 large onion , diced<\/p>\n 3 heaping Tbsp. of flour<\/p>\n In the same pot , throw the veggies in ,( do not remove the fat from browning the meats , you need it to make roux , which is combination of fat and flour \u00a0) \u00a0turn the heat down medium low , cook for about 10 minutes , stirring often . Then after 10 minutes , add the flour in , keep stirring the veggies and flour , cook for 10 minutes . After 10 minutes stirring the veggies and flour should combined and turned into peanut butter color . You can stop here or you can keep stirring and cook 10 more minutes or 20 more minutes if you prefer darker roux . I cooked mine up to 15 minutes for the roux . After 15 minutes , throw in .. these ingredients :\u00a0<\/strong><\/em><\/p>\n 6 garlic cloves , minced<\/p>\n 2 bay leaves<\/p>\n 6 sprigs of fresh thyme<\/p>\n About 2 lbs of sweet potato , roughly cut<\/p>\n And the browned meats , the sausages , bacon and thighs and also drumsticks .<\/p>\n Stir til combined for about a minute or so , then pour :\u00a0<\/strong><\/em><\/p>\n 6 cups of hot chicken broth<\/p>\n Bring to boil , and the turn the heat to low , simmer for 45 minutes . After 45 minutes , the meat should be falling apart , the sweet potato will help thicken the gumbo . Take the chicken out , and debone them , return them back to the pot . Sprinkle with fresh parsley and serve over warm rice with green onion garnish , if you prefer a hotter , spicier gumbo \u00a0, chop some bird eye’s chilis , it will turn out superb !!!\u00a0<\/strong>
\n<\/i><\/b>Sprinkle salt and pepper , along with cayenne pepper and smoked paprika all over the chicken thighs and drumsticks , rub with your hands all over the chicken .\u00a0<\/em><\/strong><\/p>\n
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