Chicken And Sausage Gumbo
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Chicken And Sausage Gumbo
  Chicken    Sausage    Gumbo    Cajun    Poultry    Breakfast  
Last updated 6/12/2012 12:53:27 AM. Recipe ID 15270. Report a problem with this recipe.
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      Title: * chicken and sausage gumbo
 Categories: Cajun, Poultry, Breakfast, Ethnic
      Yield: 6 Servings
      3 lb Chicken breasts, split in
           - Half and boned
           Salt to taste
           Pepper to taste
           Garlic powder to taste
      1 lb Smoked sausage or kielbasa
    1/2 c  Vegetable oil
    1/2 c  All-purpose flour
      1 c  Chopped onion (1 lg)
      1 c  Chopped pepper (1 lg)
      1 c  Chopped celery (2 ribs)
      7 c  Water divided
      1 ts Black pepper
      1 ts Chopped garlic (1 clove)
    1/2 ts 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.

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Recipe ID 15270 (Apr 03, 2005)

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