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Chicken Sausage Gumbo

This recipe is from Food and Wine magazine in April 2008.

1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
Salt and Pepper, to taste
1 TBL vegetable oil
1 pound andouille sausage, 1/2 inch slices (we prefer to use only 1/2 pound for a less spicy gumbo)
2 celery ribs, cut into 1/2 inch dice
1 red bell pepper, diced
1 medium onion, diced
4 garlic cloves, minced
1/4 cup all-purpose flour
2 TBS tomato paste
4 cups low-sodium chicken broth
One 15 oz can diced tomatoes
3 scallions, thinly sliced
2 cups cooked white long-grain rice

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, about 5 minutes; turn over and cook until browned on the second side, about 4 mintues.  Transfer to a plate and discard the skin.

2.  In the same pan, brown the sausages over moderately high heat, about 5 minutes.  Transfer to the plate with the chicken.

3.  Pour off all but 1 tablespoon of the fat from the pot.  Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, about 10 minutes.  Add the garlic and cook for 1 minute (no longer or you will burn the garlic).  Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, about 5 minutes.  Add the broth and tomatoes, bring to a simmer.  Add the chicken and sausages and simmer over low heat until the chicken is cooked through.

4.  Transfer the chicken to a cutting board and shred the chicken into small pieces.  Return to the post and stir in the scallions and rice.  Simmer until heated through, about 1 minute.  Season with salt and pepper and serve with Tabasco.