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Chicken And Sausage Gumbo

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Ingredients
  Fryer chicken 1 , cut up
  Bacon drippings/Vegetable oil 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Onions 2 , chopped
  Celery ribs 2 , chopped
  Green pepper 1 , chopped
  Garlic 8 Clove (40 gm), minced
  Smoked sausage 1 1⁄2 Pound, cut into 1/2 inch slices
  Hot water/Chicken stock 2 Quart
  Salt 1 Tablespoon
  Black pepper 1 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Chopped green onion tops 1⁄2 Cup (8 tbs)
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)
  Gumbo file 3 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)
Directions

Brown chicken pieces in hot bacon drippings in a large, heavy pot.
Remove chicken from pot and set aside.
Make a roux by gradually adding flour to hot drippings, stirring constantly over medium heat until roux turns the color of a dirty copper penny, about 10 to 15 minutes.
Do not let roux burn or gumbo will be ruined.
When roux reaches the right color, immediately stir in onion, celery, green pepper, garlic and sausage.
Cook, stirring constantly, until vegetables are tender, or about 5 minutes.
Add hot water, salt, pepper, cayenne and browned chicken pieces, stirring well to blend seasonings.
Bring mixture to a boil; reduce heat and simmer 45 minutes to 1 hour, or until chicken is tender; stir occasionally.
Stir in green onion and parsley; cook 5 minutes longer.
Remove gumbo from heat.
Stir in file and let stand 5 minutes to thicken. (Do not boil mixture after adding file or it will become stringy.)

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Soup
Ingredient: 
Chicken

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