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Chicken Sausage Gumbo Recipe

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This recipe for Chicken Sausage Gumbo is from CB&I Cajun 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 (6 lbs) Chicken
3 quarts water
salt
1 cup oil
Peppercorns
1 1/2 cups flour
2 cups chopped onion
2 cups celery
1 cup chopped bell pepper
1/4 cup diced garlic
1 pound andouille sausage, sliced
2 cups sliced green onions
2 bay leaves
2 teaspoons ground thyme
1 tablespoon basil
Salt
Pepper
Hot Sauce
Creole Seasoning
Directions:
Directions:
1. Boil chicken in water with salt and peppercorns until chicken falls apart, approximately 1 1/2 hours.

2. Remove chicken, debone and shred into bite-sized pieces, reserving stock.

3. Heat oil over medium-high heat in an 8 to 10-quart stockpot.

4. Slowly add flour, stirring constantly to achieve a dark brown roux.

5. Add onion, celery, bell pepper and garlic.

6. Saute' until vegetables are wilted, 5-7 minutes.

7. Add chicken and andouille, mixing well into vegetable mixture. Saute' 15 minutes.

8. Slowly add reserved chicken stock and enough water to make 3 quarts.

9. Stir constantly until all ingredients are incorporated.

10. Bring to a boil, reduce heat to a simmer and cook one hour.

11. Remove oil and fat that rises to the top.

12. Add green onions, bay leaves, thyme and basil.

13. Season with salt, pepper, hot sauce and Creole seasoning.

14. Cook for 2 hours. Adjust seasonings.

15. Serve over hot rice.
Number Of Servings:
Number Of Servings:
Yield: 10 Servings

 

 

 

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