"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken & Sausage Gumbo Recipe

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This recipe for Chicken & Sausage Gumbo, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Helton
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup all-purpose
1 cup oil
2 cup onions, chopped
1 cup green pepper, chopped
1/2 cup parsley, chopped
2 bay leaves
2 gal. chicken stock
3 lbs. sausage, chopped
1 lb. Andouille sausage, chopped
4 boneless, skinless chicken breast, chopped
salt, pepper, cayenne pepper to taste

Directions:
Directions:
Make roux with flour and oil. When roux is medium brown, add vegetables to roux. Boil for 15 mins. Add sausage and Andouille. Cook over medium heat for 2 to 4 hrs. Add remaining chicken stock for desired consisitency. Stir in salt, pepper, and cayenne. Add chicken and cook for 1 hr. When removed from add file to taste. Serve over rice.

Number Of Servings:
Number Of Servings:
Makes 2 gallons

 

 

 

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