Chicken sausage gumbo

Yield: 6 Servings

Measure Ingredient
1 \N (3-4 lb) chicken; in pieces
1 cup Oil
⅔ cup Flour
1 pounds Hot link sausage; cut in 1-2\" pieces
1 large Onion
2 \N Cloves garlic; minced
1 cup Green onion tops; chopped
½ cup Parsley; chopped
¼ teaspoon Cayenne pepper
3 quarts Boiling water
2 tablespoons FilĀ
\N \N Salt & pepper to taste

Use black iron pot, or other heavy bottom pot. Brown chicken in ¼ cup oil. Remove chicken from pot and move pot to a cooler burner. Stir any remaining oil into pot to cool the oil. Stir in flour and blend until smooth. Return to medium heat stirring until flour tums a rich dark brown.

Add water, onion, and garlic. Simmer 30 to 40 minutes. In another pot, put sausage with water to cover. Cook uncovered until water cooks away; then allow sausage to brown (this will make the gumbo less greasy). Add sausage and chicken to gumbo; cook 45 minutes on low heat. About 5 minutes before gumbo is done, add onion tops and parsley. Remove from fire and add fil‚.

Serve with steamed rice. Serves 6 to 8.

Note: This is a basic gumbo recipe. It may be used for seafood by omitting chicken, sausage and fil‚ and by adding 2 to 3 lbs. peeled shrimp, oysters or other seafood and 2 cups smothered okra. Add more water if too thick.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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