Friday, March 1, 2013

Filé Gumbo with Grill-roasted Chicken and Andouille Sausage

Filé Gumbo with Grill-roasted Chicken and Andouille Sausage
1/2 C Hungarian paprika or Mild New Mexico Red Chile Powder
2 TBL Kosher salt
1 TBL Brown sugar
2 TSP Cayenne pepper
1 TSP Thyme
1 TSP Granulated garlic
4 Chicken legs
2 Chicken thighs
2 Chicken wings
1/4 C Sweet butter
2 TBL Filé powder
1-1/2 C White onion, minced
1-1/2 C Red bell pepper, minced
1-1/2 C Celery, minced
1 TBL TRAPPEY'S® RED HOT hot sauce
1/2 TSP White pepper
1/2 TSP Greek oregano
1/2 TSP Cayenne pepper
1/2 TSP Kosher salt
1/2 TSP Granulated garlic
6 C Chicken broth
1 C Tomato sauce
1 C Tomatoes, peeled and seeded
1 LB Okra, sliced into 1/2" rings
1/2 LB Andouille sausage, sliced

1. Mix the rub together, rub on outside of chicken and indirectly grill-roast, with a medium fire, until fully cooked. Set aside.
2. Melt the butter in a large stock pot over medium high heat. Add Filé powder, onion, bell pepper, celery, hot sauce, white pepper, oregano, cayenne, salt, and granulated garlic. Sauté until soft. Add tomato sauce, tomatoes, chicken broth, and okra. Bring to a boil, reduce heat add sausage and chicken, simmer for at least 1 hour.
3. Serve with Cajun Rice.

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