Chicken and sausage gumbo #2

Yield: 6 Servings

Measure Ingredient
⅓ cup All-purpose flour
⅓ cup Cooking oil
3 cups Water
12 ounces Fully cooked smoked sausage links; sliced and quartered
2 cups Chopped cooked chicken
2 cups Sliced okra -or-
1 pack (10-oz) frozen whole okra; sliced 1/2 inch thick
1 cup Chopped onion
½ cup Chopped green pepper
½ cup Chopped celery
4 \N Cloves garlic; minced
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Ground red pepper
\N \N Hot cooked rice

Date: Wed, 27 Mar 1996 14:22:16 -0500 From: Walt Gray <waltgray@...>

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

In a 3-½, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux.

Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4-½ to 5 hours. Skim off fat. Serve over rice.

Makes 6 servings. From: Tiffany Hall-Graham Date: 12 Feb 94 MM-RECIPES@...


From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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