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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Sausage Gumbo Recipe

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This recipe for Chicken and Sausage Gumbo is from Debs Kitchen, 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:  
3 lbs. chicken thighs
Deb's Cajun seasoning
1/2 C vegetable oil
1 C flour
1 C minced onion
1/2 C green bell pepper
1/2 C celery
1 t tabasco
3 T worchestershire
1/2 t ground bay leaves
1 t Deb's Cajun seasoning
2 1/4 quarts hot water
1/2 C sliced green onion
3 cloves minced garlic
1 lb. smoked pork sausage (keilbasa - I use light or turkey), thinly sliced
File powder
Directions:
Directions:
Remove skin from chicken thighs, clean and pat dry with paper towels. Season all over with D's. Heat oil in large, heavy pot. Sear chicken, remove and set aside. Make roux by adding flour to hot oil in pot. Stir constantly over medium-high heat until medium brown. Stir in onion, bell pepper, celery into roux; cook until tender. Return chicken to pot and add water, tabasco, worchestershire sauce, bay leaves and D's. Cover and allow to simmer one hour. Add green onions, garlic and sausage, stir, cover, and continue to cook another hour. Remove all thigh bones from gumbo. Skim off excess oil (or refrigerate and easily remove hardened fat before reheating). Serve in bowls over hot rice and pass the file. Serves 10 - 12 bowls.
Personal Notes:
Personal Notes:
You can use chicken breasts, but I find the texture of the thighs work better for this dish and are more flavorful. Sometimes I use 1/2 of each. Directions for Roux: be very careful to stir constantly so it doesn't burn - wait for it to turn medium brown, but turn down the heat if you are worried about it burning. This freezes very well. If you don't have D's, any cajun seasoning should work.

 

 

 

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