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                       * CHICKEN AND SAUSAGE GUMBO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Poultry
                Breakfast                        Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Black pepper
   1       t            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.
  
  Posted in COOKING by: Joseph Vanicek 8/21/93
 


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