Chicken and Sausag Gumbo
Posted: Sun Feb 14, 2016 12:02 pm
CHICKEN AND SAUSAGE GUMBO
Ingredients
1 ea 4 to 5 lb chicken (dead is easier)
1 lb your favorite smoke sausage
1 med to lg onion (I prefer white, but I'm prejudiced)
1 Bell Pepper
1 bunch celery
up to 3 bay leaves – optional
approx ¼ cup parsley
¼ to 1/3 cup general purpose flour – NOT self rising
Oil to mix with flour. Just enough to make a thin paste not too runny. This is for a roux, pronounced roo. It thickens and flavors the gumbo.
Cayenne pepper to taste
2 cups of rice.
Fixin'
Chop onion, celery and bell pepper fine. Put in an 8 to 10 qt stock pot, cover with water and start to boil. Cut sausage into bite size pieces and add to pot. Add water to cover as needed. Add Bay Leaves.
Cut chicken into pieces, legs, wings, thighs(can cut into smaller pieces), cut breast into bite size pieces, cut back into 2 or 3 pieces, add gizzard if you want. Cover with water to about 2 inches from top of pot and bring to a boil.
While ingredients are heating mix flour and oil in a pan and heat over medium heat. Cook until browned a least the color of caramel or darker if you like. The taste changes the darker you cook it. Add to pot a little at a time while the water is boiling. It must be boiling to dissolve properly. Then add cayenne pepper and parsley, lower to a simmer and cook for an hour to an hour and a half.
While the gumbo is cooking, cook the rice.
When all is done serve over rice in a bowl.
If you can find it sprinkle a little file (feelay) over the bowl of gumbo. Use sparingly, it is strong.
File is finely ground dried sasafrass leaves.
Salt and pepper to taste.
ENJOY!!!!!
Ingredients
1 ea 4 to 5 lb chicken (dead is easier)
1 lb your favorite smoke sausage
1 med to lg onion (I prefer white, but I'm prejudiced)
1 Bell Pepper
1 bunch celery
up to 3 bay leaves – optional
approx ¼ cup parsley
¼ to 1/3 cup general purpose flour – NOT self rising
Oil to mix with flour. Just enough to make a thin paste not too runny. This is for a roux, pronounced roo. It thickens and flavors the gumbo.
Cayenne pepper to taste
2 cups of rice.
Fixin'
Chop onion, celery and bell pepper fine. Put in an 8 to 10 qt stock pot, cover with water and start to boil. Cut sausage into bite size pieces and add to pot. Add water to cover as needed. Add Bay Leaves.
Cut chicken into pieces, legs, wings, thighs(can cut into smaller pieces), cut breast into bite size pieces, cut back into 2 or 3 pieces, add gizzard if you want. Cover with water to about 2 inches from top of pot and bring to a boil.
While ingredients are heating mix flour and oil in a pan and heat over medium heat. Cook until browned a least the color of caramel or darker if you like. The taste changes the darker you cook it. Add to pot a little at a time while the water is boiling. It must be boiling to dissolve properly. Then add cayenne pepper and parsley, lower to a simmer and cook for an hour to an hour and a half.
While the gumbo is cooking, cook the rice.
When all is done serve over rice in a bowl.
If you can find it sprinkle a little file (feelay) over the bowl of gumbo. Use sparingly, it is strong.
File is finely ground dried sasafrass leaves.
Salt and pepper to taste.
ENJOY!!!!!
