Margie's chicken and sausage gumbo

Yield: 1 Servings

Measure Ingredient
¼ cup Oil
1 large Onion; (chopped)
1 cup Flour
1 Bell Pepper; (chopped)
1 bunch Green Onions
2 Stalks Celery
4 Cloves garlic
10 cups Water
1 Fryer; (cut up)
1½ pounds Sausage; (cut in pieces)
Roux
2 teaspoons Salt
¼ teaspoon Black Pepper
1 teaspoon Red Pepper
1 teaspoon Tobassco/LA Hot Sauce
File' Powder; (to taste)
4 cups Cooked White Rice

FOR ROUX

OTHER INGREDIENTS

Notes: From Margie's Cajun recipes.

Roux: In a heavy black cast iron skillet, heat oil over medium heat until hot. Add Flour and cook, stirring constantly until the roux is dark brown in color. Add onions, bell pepper, celery, green onions, and garlic and saute approximately 5 minutes. Set aside.(Do not leave on hot burner, as roux will continue to cook)

OTHER INGREDIENTS: In large 8 quart pot, add water. When water is warm add roux and mix.(adding hot roux to cold water will cause heavy steam) add chicken and sausage, mix. Add seasonings to taste. Cajun cooking is traditionally spicy, however you can control this by using less pepper.

Cook over medium heat until meat is cooked, about 1½ hours. Add water as needed if gumbo thickens too much.

COMMENTS Gumbo is a soup but is eaten as a main dish. It is great on cold or rainy days. It can be made with chicken, smoked sausage, or seafood. You can add smothered Okra, and/or tomatoes for a different and zesty flavor.

Gumbo is like a fine wine... it gets better with age. (It always tastes better the next day). It also freezes well Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 9, 1998

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