Gumbo with Chicken and Sausage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 links Savoy andouille sausage, cut in half inch pieces.
4 lbs chicken pieces (with bones)
¼ c bacon grease or vegetable oil
1 green pepper, chopped
2 T garlic
4 c onions, chopped
½ c celery, chopped
½ c green onions, chopped
3 T parsley, chopped
2 quarts chicken stock + 1 can chicken stock
1 quart beef stock
1T Worchestershire sauce
2 T Tony’s
1¼ t dried or fresh thyme
3 bay leaves, chopped
1 T basil
1 T Italian seasoning
Roux
1 c flour
1 c vegetable oil
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Directions: |
Directions:Make a roux by mixing flour and oil. Cook on low heat stirring constantly until peanut colored, roux will darken to milk chocolate color as it cools. Cool slightly and skim off grease.
Cut up the chicken pieces to your liking and remove the skin.
In a large stock pot, add the vegetable oil and heat to medium. When hot add the sausage pieces and brown on both side. Remove sausage pieces and set aside. Immediately brown the chicken parts on all sides in the sausage oil. Remove the chicken parts and set aside. Immediately add all vegetables and cook down on medium high to medium. Add the roux to the vegetables and stir and heat through. Add the chicken pieces and sausage back to the pot. Add the chicken stock to fill the pot and stir well to pull all bits off bottom of pot. Add spices, Worcestershire sauce, and Tony’s. Bring to a slow boil and reduce heat to maintain at simmer for 1 hour. Adjust heat with cayenne pepper or adjust salt level with Tony’s.
Serve with rice. |
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