Zuppabowl's Black Bean Gumbo With Chicken and Andouille Sausage

Zuppabowl's Black Bean Gumbo With Chicken and Andouille Sausage
http://www.massreci pes.com


Makes 10 servings

1 cup of vegetable oil
1 cup of flour
4 celery ribs, diced
1 red bell pepper, diced
1 green pepper, diced
2 yellow peppers, diced
2 jalapeno peppers, diced
1 medium onion, diced
2 bunches of scallions, sliced
4 minced garlic cloves
2 large chicken breasts cooked and cubed
1 pound andouille sausage (might substitute spicy Italian) cooked and cubed
1 cup Worcestershire sauce
4 cans (each 16 ounces) black beans
2 cans (each 48 ounces) chicken broth (about ¾ gallon home made)



4 rounded tablespoons gumbo file powder (see cook's notes)
About 1 teaspoon each of ground black, white and cayenne pepper

Heat the oil in a large heavy-bottomed stockpot over medium
heat. Sprinkle the flour into the oil gradually, blend ing with a thin wire
whisk. Saute mixture gently, stirring con stantly and scraping the bottom
with a large spoon until it has an almondlike aroma and rich brown color.
Watch closely, or it will burn.

Gently mix the vegetables and garlic into the roux.
Stir occasionally, scraping the bottom until it is thick and bubbly.

Add the chicken and sausage. Cook for five
minutes. Gradually add the chicken stock to thin it as it reduces. Add the
Worcestershire sauce and stir it all together. (For a chunkier soup, don't
let it reduce as much.)

Mix in beans, then let mixture cook for a bit. Sprinkle
the file powder on top a little at a time and stir it in. The broth will
incorporate and become rich, flavorful and syrupy. Blend equal parts of the
ground peppers and add to taste. Control the heat by adding more or less,



remembering that the andouille is quite spicy. Reduce the heat and simmer
until everything blends together.

Traditionally this soup is served over a ball of rice in the
center of the bowl, but it is so hearty, serving over rice is not really
necessary.