By Terese Allen
Makes 6 to 8 servings
- 2 cups chopped onions
- 2 cups chopped green peppers
- 1 cup chopped celery
- 4 bay leaves
- 2 teaspoons salt
- 1 teaspoon each dried oregano and thyme
- 1/2 teaspoon each black pepper and cayenne pepper
- 1/4 teaspoon white pepper
- 3 cups unsalted or low-salt chicken stock
- 1 bottle (12 ounces) dark beer
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 tablespoon minced garlic
- 1 pound kielbasa, cut into 1/2-inch rounds
- 1 pound good-quality ham, cut into 1/2-inch chunks
- 1 pound skinless chicken breast, cut into 3/4-inch pieces
- hot, cooked white rice
- chopped green onions
Mix first three ingredients in large bowl. Mix bay leaves and seasonings in small bowl. Combine chicken stock and beer in saucepan; bring to simmer and keep warm.
Heat oil in large, heavy (preferably cast iron) pot over highest heat until it just begins to smoke, 3-4 minutes. Add flour gradually, whisking swiftly and constantly (wear oven mitts to protect your hands and turn on the stove exhaust fan, if available). Continue to whisk carefully, but swiftly and constantly, until mixture is dark brown, 2-4 minutes. Stir in about 2 cups of the mixed vegetables; cook and stir 1 minute. Add remaining vegetables; cook and stir 2 minutes. Stir in seasoning mixture and minced garlic; cook and stir 2 minutes.
Gradually whisk in warm stock/beer mixture and bring to boil. Add sausage and ham; boil 15 minutes, stirring occasionally. Lower heat and simmer hard 10-15 minutes, stirring occasionally. Stir in chicken and simmer 5 minutes. Remove from heat and let gumbo stand at least 15 minutes. Skim off surface fat. Reheat, if necessary; serve over white rice. Garnish with green onions.