Chicken-sausage gumbo

Yield: 12 Servings

Measure Ingredient
3 quarts Water
1 \N (4-5 pound) chicken
2 \N Ribs celery with leaves
1 \N Carrot; cut in fourtbs
1 \N Onion; cut in fourths
2 \N Bay leaves
1 teaspoon Salt
⅓ cup Oil
½ cup Flour
1 pounds Frozen sliced okra
1 cup Chopped onion
¾ cup Chopped celery
½ cup Chopped green pepper
½ cup Chopped green onions
2 \N Cloves garlic; chopped
2 \N Bay leaves
1 teaspoon Thyme
1 teaspoon Marjoram
1 teaspoon Basil
1 can (14.5-oz) tomatoes; undrained
½ pounds Ham; cubed
1 pounds Smoked sausage; sliced
2 tablespoons Worcestershire sauce
1 tablespoon Salt
1 teaspoon Pepper
\N \N Tabasco to taste
\N \N Steamed rice

In a stock pot bring water to a boil. Add chicken, celery, carrot, onion, bay leaves and salt, and simmer for 25 minutes. Remove chicken and take meat from bones. Set meat aside and return bones to broth, continuing to simmer. In another 4 quart pan, heat oil and flour. Cook this roux until a nice brown color (30 minutes), stirring constantly. Add okra, onions, celery, green pepper, and cook about 5 to 10 minutes. Add green onions, garlic, bay leaves, thyme, marjoram, basil, tomatoes, ham and cooked chicken meat. Strain stock and add to gumbo. Fry sausage, drain well, and add to gumbo. Simmer 1-½ hours. Add Worcestershire sauce, salt and pepper. Add Tabasco to taste. Serve over steamed rice in a bowl. Yield: 12 to 16 servings.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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