"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken and Sausage Gumbo Recipe

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This recipe for Chicken and Sausage Gumbo, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Sunday, November 20, 2005


1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 lb. Andouille sausage, cut crosswise into 1/2 inch slices
1 1/2 tsp. salt
1/4 tsp. cayenne
3 bay leaves
6 cups water
1 lb. boneless chicken meat, cut into 1 inch chunks
seasonings: paprika, cayenne, ground black pepper, garlic powder, salt, oregano, thyme
2 T. chopped parsley
1/2 cup chopped green onions
1 T. file powder

Combine the oil and flour in a large cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20-25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off the fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in bowls with rice.

Personal Notes:
Personal Notes:
This recipe does not include okra. You can also serve the gumbo with a scoop of potato salad in the middle instead of over rice.




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