Title: Chicken and sausage gumbo #1
 Categories: Poultry
      Yield: 6 Servings
 
      1 lb Sausage; browned (hot link,
           Smoked; breakfast links,
           -etc)
    1/2 c  Peanut oil
      1    3-lb chicken; cut up
    1/2 c  Flour
      1 lg Yellow onion; chopped
      1    Bunch green onions; chopped
      1    Bell pepper; cored & chopped
      2    Stalks celery; chopped
      4    Cloves garlic; chopped fine
  2 1/2 qt "Chicken Soup Stock" or
           -canned chicken broth
      2    Whole bay leaves
    1/2 ts Basil
    1/2 tb Poultry seasoning
      1 pn Each cloves & allspice
  1 1/2 tb Worcestershire sauce
      1 ts Tabasco
           Salt & black pepper to taste
      2 c  Raw long-grain rice
 
  SERVES 6
  
    This is another dish from New Orleans firefighter Gayle Rogers. It
  is too late for me to learn to be a fireman in New Orleans, but it is
  certainly not too late to go to New Orleans and eat with this engine
  company!
  
    I have added a bit of Worcestershire and Tabasco. I hope Gayle is
  not put out with me.
  
    Brown the sausage in a frying pan with just a small bit of the oil.
  Remove and set aside.
  
    Add the remaining oil to the pan and fry the chicken until brown.
  Remove and set aside.
  
    Add the flour to the pan and cook with the oil and pan drippings
  until you have a dark, rich roux, about the color of peanut butter.
  Scrape the bottom of the pan with a wooden spatula to ensure no
  sticking. Add the vegetables and garlic and saut‚ until limp. Place
  the vegetable roux in a 6-quart stockpot and add the stock. Stir
  constantly over medium-high heat until the stock thickens. Add the
  seasonings and simmer, covered, for 1 hour, stirring occasionally.
  
    In the meantime, cook the rice.
  
    Add the chicken and sausage to the stockpot and cook until the
  chicken is tender.
  
    Serve over the cooked rice.
  
    This can be eaten as a main dish as long as you have enough beer.
  
  From .  Downloaded from Glen's MM