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Lea's Chicken-Sausage Gumbo Recipe

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This recipe for Lea's Chicken-Sausage Gumbo, by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy (Westervelt) Wilkins
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, cut into 14 pieces
1 box frozen chicken gizzards
Salt, pepper, garlic salt
1 lb.summer sausage - medium or hot- cut into 1/2" pieces
1 large onion, diced
2 stalks celery, chopped
1 large green pepper, diced
1 can chicken giblet gravy
1 can chicken broth

1/2 c. shortening
1/2 c. flour

tops of 3 green onions, chopped
1/2 c. curly parsley, chopped

Directions:
Directions:
Place chicken pieces and gizzards in large pot with at least 1 gallon hot water. Season with salt, pepper, and garlic salt. Boil gently uncovered.

Boil sausage in a separate pot to cook out the grease. Discard water and add sausage to chicken pot.

Make a roux in a heavy iron skillet, using shortening and flour. Cook long and low, stirring constantly, until mixture is chocolate brown. (If you burn it, throw it out and start again!!)

Add roux to chicken pot and mix in. Add onion, celery, and green pepper (the holy trinity) to the pot and mix in. Add giblet gravy and chicken broth to pot and stir.

Simmer gently for at least 1 hour..."until it's gumbo," stirring occasionally. Serve over rice and garnish with green onion tops and parsley.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
This recipe came from my neighbor in Marksville, Louisiana. Can be served with Louisiana hot sauce to taste.

 

 

 

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