Chicken and Sausage Gumbo
|All purpose flour||1 Cup (16 tbs)|
|Cooking oil||2⁄3 Cup (10.67 tbs)|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped sweet green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Meaty chicken pieces||2 Pound (Breasts, Thighs And Drumsticks)|
|Water||6 Cup (96 tbs)|
|Fully cooked smoked sausage||8 Ounce, cut into 1 inch pieces|
|Andouille sausage||8 Ounce, cut into 1/2 inch pieces|
|Ground red pepper||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
1. In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or till mixture is caramel-colored, stirring constantly. Add celery, onion, sweet pepper, and garlic; cook for 5 minutes, stirring occasionally.
2. Meanwhile, skin chicken, if desired. Rinse chicken; pat dry. Add the chicken, water, sausages, salt, red pepper, and black pepper to the pot. Bring to boiling; reduce heat to medium-low. Simmer, covered, about 1 hour or till chicken is tender and no longer pink. Skim off excess fat. If desired, remove chicken pieces from gumbo.
3. When chicken pieces are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or till chicken is heated through.