1 – 4 to 5 lb chicken, cut up & trimmed of excess fat
4 tsp. KONRIKO Creole Seasoning, divided
1/2 cup oil
1 lb. Smoked sausage, cut into 1/2-inch slices
1/2 cup All-purpose flour
2 – Medium onions, chopped (about 2 cups)
2/3 cup Chopped red bell pepper
2/3 cup Chopped yellow bell pepper
2/3 cup Chopped green bell pepper
3 Large cloves garlic, minced
2 quarts Hot water
1/4 tsp Ground red pepper
1 – 7oz. box KONRIKO Wild Pecan aromatic rice
1/4 cup Chopped green onion
1/4 cup Chopped fresh parsley
Wash chicken & pat dry; sprinkle evenly with 2 tsp of Creole Seasoning. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add chicken and cook until browned on all sides; remove chicken & set aside. Reduce heat to medium & add sausage to skillet; cook 1 to 2 minutes or until browned, turning once. Remove sausage with slotted spoon & set aside.
Pour drippings in skillet into a large, heavy dutch oven (preferably iron) over medium heat. Stir in flour & mix well. Cook 5 to 10 minutes, stirring constantly, or until mixture turns dark brown, about the color of a dirty copper penny. Immediately stir in onions & cook 5 minutes, stirring often (mixture will be thick). Add bell peppers and continue cooking & stirring 5 minutes. Add garlic & cook 1 minute longer. Stir in hot water, red pepper & remaining 2 teaspoons Creole Seasoning; mix well & bring to a boil. Add chicken & sausage & return to a boil. Reduce heat & simmer 30 minutes longer,
Meanwhile, cook Wild Pecan rice according to package directions. When gumbo is done, skim fat off surface & add additional seasoning, if needed; stir in green onion & parsley and cook 5 minutes longer. Serve in bowl over rice.
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Makes 8 servings
