CHICKEN AND SAUSAGE GUMBO
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Breakfast
Ethnic
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Chicken breasts — split in
Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 pound Smoked sausage or kielbasa
1/2 cup Vegetable oil
1/2 cup All-purpose flour
1 cup Chopped onion (1 lg)
1 cup Chopped pepper (1 lg)
1 cup Chopped celery (2 ribs)
7 cups Water divided
1 teaspoon Black pepper
1 teaspoon Chopped garlic (1 clove)
1/2 teaspoon Cayenne pepper
Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo. Next slice
sausage into 1/4-to-1/2 inch pieces.
Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat – oil should be at stage where it just
begins to smoke – and gradually stir in flour, using a long-handled spoon.
Roux will take about 3 to 4 minutes to cook and must be stirred
constantly so that it does not burn. If you see black specks in the roux,
it has burned and you must start over again.
As you make the roux, it will change in color from cream to tan to brown
and then to dark red-brown. Remove from heat. Stir in onions, green
peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven
minutes, stirring constantly.
In a large dutch oven, bring 6 c of water to a boil, and add the roux,
stirring to dissolve it thoroughly. Carefully add chicken and cook about
30 to 40 minutes or until chicken is cooked through. Remove chicken, and
set aside to cool. Debone chicken, and cut into bite-size pieces.
Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne
to the pot, and simmer for 35 to 45 minutes, uncovered, stirring
frequently. Taste, and add salt, if necessary. Stir in the chicken, and
remove the gumbo from the heat. skim surface to remove fat that sausage
gives off during cooking.
Serve over rice with a tossed salad and French bread.
Note: Excellent.
Posted in COOKING by: Joseph Vanicek 8/21/93
– - – - – - – - – - – - – - – - – -
If you enjoyed this post, make sure you subscribe to my RSS feed!
Button
