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Jaydaan · 08-07-2006, 09:19 PM

Chicken & Sausage Gumbo

1 whole lg. chicken breast, cut into bite-sized pieces
8 oz. andouille or smoked sausage
1/3 c. flour
¼ c. cooking oil
½ c. chopped onion
½ c. chopped green pepper
½ c. chopped celery (the original recipe called for 10 oz. frozen okra, but we discovered that we don't care for it, lol)
4 cloves minced garlic
¼ t. black pepper
¼ t. ground red pepper (I use Louisiana Cajun seasoning)
3 c. chicken broth
2 bay leaves
2 c. hot cooked rice

Approx. 1 hr. 15 min., start to finish.

Mix the flour and cooking oil in a large pot until smooth. Cook and stir on high for 5 minutes. Reduce heat to medium, and continue cooking until it's the color of a shiny penny (about 15 minutes) STIRRING CONSTANTLY.

Add onion, celery, green pepper, garlic, black pepper, and red pepper (or Cajun seasoning). Cook until vegies are crisp-tender.

Add chicken broth all at once. Add chicken and sausage, and bay leaves. Cook for 20 minutes, or until chicken is cooked through.

Remove bay leaves; serve over rice.

I usually make a double batch of this, serve it for supper, and freeze the leftovers. I also usually add a bit more Cajun seasoning, as my family likes a bit of "kick".

08-07-2006, 09:19 PM	#23
Jaydaan Knight of the Oval-Shaped Conference Table Join Date: Apr 2006 Location: Vernon, BC, Canada Posts: 378	Chicken & Sausage Gumbo 1 whole lg. chicken breast, cut into bite-sized pieces 8 oz. andouille or smoked sausage 1/3 c. flour ¼ c. cooking oil ½ c. chopped onion ½ c. chopped green pepper ½ c. chopped celery (the original recipe called for 10 oz. frozen okra, but we discovered that we don't care for it, lol) 4 cloves minced garlic ¼ t. black pepper ¼ t. ground red pepper (I use Louisiana Cajun seasoning) 3 c. chicken broth 2 bay leaves 2 c. hot cooked rice Approx. 1 hr. 15 min., start to finish. Mix the flour and cooking oil in a large pot until smooth. Cook and stir on high for 5 minutes. Reduce heat to medium, and continue cooking until it's the color of a shiny penny (about 15 minutes) STIRRING CONSTANTLY. Add onion, celery, green pepper, garlic, black pepper, and red pepper (or Cajun seasoning). Cook until vegies are crisp-tender. Add chicken broth all at once. Add chicken and sausage, and bay leaves. Cook for 20 minutes, or until chicken is cooked through. Remove bay leaves; serve over rice. I usually make a double batch of this, serve it for supper, and freeze the leftovers. I also usually add a bit more Cajun seasoning, as my family likes a bit of "kick".