* chicken and sausage gumbo

Categories
Cajun/creol
Poultry
Breakfast
Sausage
Yield
6 servings
MeasureIngredient
3 pounds Chicken breasts, split in Half and boned
  Salt to taste
  Pepper to taste
  Garlic powder to taste
1 pounds Smoked sausage or kielbasa
½ cup Vegetable oil
½ cup All-purpose flour
1 cup Chopped onion (1 lg)
1 cup Chopped pepper (1 lg)
1 cup Chopped celery (2 ribs)
7 cups Water divided
1 teaspoon Black pepper
1 teaspoon Chopped garlic (1 clove)
½ teaspoon Cayenne pepper

Season chicken breasts lightly with salt, black pepper and garlic powder. If possible, do this the day before you cook the gumbo. Next slice sausage into ¼-to-½ inch pieces.

Make roux, using a cast iron or very heavy skillet that is very clean.

Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon.

Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux, it has burned and you must start over again.

As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker. Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.

In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces.

Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.

Serve over rice with a tossed salad and French bread.

Note: Excellent.

Posted in COOKING by: Joseph Vanicek 8/21/93

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