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Chicken and Sausage Gumbo Recipe

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This recipe for Chicken and Sausage Gumbo is from Phalen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole smoked chicken (substitute rotisserie chicken if smoked unavailable), meat pulled off the bone, skin discarded.

½ 16-oz jar Kary’s dark roux (brand is important) , oil on top discarded

2 c chopped yellow onions

1 c chopped celery

1 c chopped green bell peppers

½ t salt

¼ t cayenne

1 lb smoked sausage (such as Chappell Hill Garlic) or andouille, cut crosswise into ¼-inch thick slices

2 bay leaves

2 qt chicken broth

¾ qt water

Cooked rice

Chopped green onions to garnish
Directions:
Directions:
Over medium heat in a large Dutch oven, add onions, celery, bell peppers, salt, cayenne and roux. Cook, stirring constantly until the vegetables are wilted, about 10 minutes. Add the sausage and bay leaves and continue to cook, stirring, for 3 minutes. Stir in broth and water and bring to a gentle boil, then simmer, uncovered for 1 hour. Add the chicken and simmer for another hour.



Remove the bay leaves and skim off any oil that has risen to the surface. Serve in bowls with the rice. Garnish with the green onions.
Number Of Servings:
Number Of Servings:
Makes about 6 servings
Personal Notes:
Personal Notes:
(adapted from Emeril Lagasse’s Duck and Andouille Sausage Gumbo recipe)

 

 

 

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