Post by Jay on Oct 27, 2004 10:46:02 GMT -6
CHICKEN & SAUSAGE GUMBO
INGREDIENTS:
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
Salt and pepper to taste
3 pounds cooked chicken, cut into pieces
2 pounds andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley
DIRECTIONS:
Season the chicken with salt, pepper and Creole seasoning and
brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil
over medium heat, stirring constantly, until the roux reaches a
medium to dark brown color, being careful not to burn it. Add the
vegetables and stir quickly. Continue to cook, stirring constantly,
for about 4 minutes. Add the stock, seasonings, chicken and sausage.
Bring to a boil, then cook for about one hour, skimming fat off the
top as needed. Add the chopped scallion tops and parsley, and heat
for 5 minutes. Serve over rice in large shallow bowls.
YIELD: 6 Servings
Jay
INGREDIENTS:
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
Salt and pepper to taste
3 pounds cooked chicken, cut into pieces
2 pounds andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley
DIRECTIONS:
Season the chicken with salt, pepper and Creole seasoning and
brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil
over medium heat, stirring constantly, until the roux reaches a
medium to dark brown color, being careful not to burn it. Add the
vegetables and stir quickly. Continue to cook, stirring constantly,
for about 4 minutes. Add the stock, seasonings, chicken and sausage.
Bring to a boil, then cook for about one hour, skimming fat off the
top as needed. Add the chopped scallion tops and parsley, and heat
for 5 minutes. Serve over rice in large shallow bowls.
YIELD: 6 Servings
Jay