Ingredients: |
Ingredients: 1 Chicken cut up
1 to 2 lbs Sausage, cut into1/2" slices (Eckrick Smoked Sausage or Andouile)
1 Large Onion, chopped
2 to 3 Stalks of Celery, chopped
1 Bell Pepper, chopped
6 eggs (Optional)
2 Pods Garlic, minced
1/2 Package o Okra (Optional)
2 Quarts of Water
2 Quarts of Chicken Broth
2 Bay Leaves
4 Heaping Tbsp Savoie's Roux or make your own using equal amts of oil and flour (stirring constantly for about 1/2 hr)
A little Taso for flavor (Cajun Sausage if you can find it)
Salt & Pepper to taste - add Cayenne or Hot Sauce for a "Kick"
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Directions: |
Directions:In a Large Pot, put water and chicken broth and heat. Add 2 Bay Leaves and sausage that has been cut up in slices (may want to brown sausage first to render fat and then add to pot).
In a deep frying pan with a little oil or fat from the sausage, brown the chicken after it has been seasoned with salt, pepper, garlic salt and onion salt (this helps get rid of some of the fat from the skin). Once it has browned on all sides, add to pot of water.
Chop up the bell pepper, celery, garlic and onion. In the same frying pan add approx 4 heaping Tbsp of Roux over low to medium heat (the more roux, the darker the gumbo). Stir constantly until it softens then add the vegetable. Stir until translucent. Dip some of the hot water from the pot and slowly pour into the frying pan with the roux. Stir constantly so the mixture won't separate. Once you have a good liquid roux, pour the roux and vegetables into the pot. Lastly add the Okra, Shrimp, Oysters, Turtle or Skunk or anything else you can find along the road. Also now is the time to add the eggs (crack shell so gumbo juice can season the egg - after approx 30 min, peel eggs and put back in gumbo)
Cook over medium to low heat until the sausage, chicken and roux start to flavor the gumbo. Taste and season if needed. After 30 min to 1hr, you may want to remove the chicken and pull the meat from the bone and put back into the gumbo.
Note: you will have t skim the fat off the top of gumbo several times. We like to serve sweet potatoes. Serve over rice and sprinkle file over. |
This recipe for CHICKEN & SAUSAGE GUMBO is from