Chicken & Sausage Gumbo
Posted: Sun Mar 23, 2003 10:13 pm
This recipe was requested by several people so here goes!
1 cup flour
1 cup vegetable oil
2 large onions chopped
1 bell pepper chopped
4 tsp. minced garlic
l lg. chicken cut up (I use deboned breasts & thighs)
1 lb. smoked sausage sliced
Tony Chachere's Creole Seasoning (or any Cajun Seasoning)
Salt & Pepper
In a large pot (Magnalite or cast iron) mix flour & vegetable oil together to make your roux. Cook & stir constantly over med high heat until roux is a very deep, dark brown. Add onions, bell pepper & garlic (roux will turn darker) and saute for a few minutes. Add chicken & sausage, salt & pepper. Add 4 qts. water (16 cups). Cook for several hours. The longer the better. Some people add green onion tops at the end. Serve over rice. Sprinkle with File' if desired.
I've been cooking gumbo for at least 20 years & I've never written down the recipe. Hope it works! Don't taste the gumbo until it's cooked down for a couple of hours. It'll taste like burnt flour! I also cheat & add "Chicken Base" which is like boullion but not as salty. The secret to a good gumbo is a dark roux. Also, disable your smoke alarms & open the windows cuz the roux will smoke! Enjoy!
1 cup flour
1 cup vegetable oil
2 large onions chopped
1 bell pepper chopped
4 tsp. minced garlic
l lg. chicken cut up (I use deboned breasts & thighs)
1 lb. smoked sausage sliced
Tony Chachere's Creole Seasoning (or any Cajun Seasoning)
Salt & Pepper
In a large pot (Magnalite or cast iron) mix flour & vegetable oil together to make your roux. Cook & stir constantly over med high heat until roux is a very deep, dark brown. Add onions, bell pepper & garlic (roux will turn darker) and saute for a few minutes. Add chicken & sausage, salt & pepper. Add 4 qts. water (16 cups). Cook for several hours. The longer the better. Some people add green onion tops at the end. Serve over rice. Sprinkle with File' if desired.
I've been cooking gumbo for at least 20 years & I've never written down the recipe. Hope it works! Don't taste the gumbo until it's cooked down for a couple of hours. It'll taste like burnt flour! I also cheat & add "Chicken Base" which is like boullion but not as salty. The secret to a good gumbo is a dark roux. Also, disable your smoke alarms & open the windows cuz the roux will smoke! Enjoy!
