Sunday, November 9, 2008

Chicken and Sausage Gumbo

Gumbo, another Cajun favorite, is a delicious way to welcome the cooler temperatures of the season. With hunting season in full swing, many people are cooking their favorite gumbo. Duck or Venison may be substituted for chicken in this classic dish.


Chicken and Sausage Gumbo

1 cut up chicken or hen
1 pkg. hot, smoked sausage, sliced
3/4 cup each of chopped celery, onions, and bell peppers
2 cloves garlic, minced
2 quarts warm water
2 tbls's Cajun seasoning
Salt and Tabasco, to taste
1/2 cup green onions
1/4 cup fresh parsley
3 bay leaves
File' powder
2 cups cooked rice

Season chicken with 1 tbls. Cajun seasoning. Brown chicken and sausage in separate pot, adding a small amount of water, to prevent sticking to pot. Set aside.

Next, you make a roux.

3/4 cup oil and 2/3 cup flour

Stir together in a separate large heavy pot, on medium heat for about 10 to 15 minutes, until medium brown in color. Stir constantly, scraping bottom and sides, often. When desired color is reached, cut off the fire and add the celery,onions, bell peppers and garlic, to lower the temperature of the roux, and stir for about 3 minutes, then slowly add the water. Mix well and add remaining seasonings and bay leaves and bring to a boil. Lower heat and add the chicken and sausage and simmer for 1 1/2 hours. Add the parsley and green onions and simmer for 10 more minutes. Skim off excess oil, sprinkle with file', and serve in gumbo bowls with a scoop of rice and/ or potato salad. Serves 8 Bon Appetit!

1 comment:

California Girl said...

High tailed it over here as my husband loves gumbo. Can this bemade in a slow cooker?