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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Sausage Gumbo Recipe

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This recipe for Chicken and Sausage Gumbo is from Don Attebery's Favorite Recipes, 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 chicken cut in pieces
salt, pepper and cayenne to taste
1/3 cup cooking oil
2 large onions chopped
2 ribs celery finely chopped
1 bell pepper chopped
2 bay leaves
2 large cloves garlic minced
2/3 cups flour
2 gallons water
1 lb smoked sausage
3 cups rice, cooked
Directions:
Directions:
Season, washed and cut chicken with salt, pepper, and cayenne. In a heavy pot, fry chicken until golden brown. Remove oil and reserve for making roux. Add onions, celery, bell pepper, bay leaves and garlic to chicken. Cover and cook over low heat, Make a dark brown roux with flour, using oil and reserve oil. Cool roux slightly and add to chicken. Add the water slowly in small amounts. When the chicken is fork tender, add sausage, Remove from heat after 10 minutes, Serve over rice.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Don's Hint: Using a combination of smoked sausage and andouille makes the gumbo even better tasting.

 

 

 

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