Chicken-sausage gumbo
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 1 | (4-5 pound) chicken | |
| 2 | Ribs celery with leaves | |
| 1 | Carrot; cut in fourtbs | |
| 1 | Onion; cut in fourths | |
| 2 | 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 | Cloves garlic; chopped | |
| 2 | 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 |
| Tabasco to taste | ||
| Steamed rice | ||
Directions
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.
COURTNEY JACKSON
(MRS. J. PRESLEY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .