Click for Cookbook LOGIN
"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CHICKEN & SAUSAGE GUMBO Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CHICKEN & SAUSAGE GUMBO is from Family Food Friends Cookbook , 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 sm. bag chopped okra
1 med. tomato or 1/2 cup canned dice tomatoes
1 lb. sausage (www.conecuhsausage.com)
Flour
Oil
Tony Chachere's Creole Seasoning
1 whole chicken cut-up(or 2 chicken breasts 2 chicken legs quarters)
1 med. chopped onion
˝ tsp. celery seed
2 Tbs. dried bell peppers or 1 sm. chopped bell pepper
2 cloves garlic
12 c. water with 5 chicken bouillon cubes (or 12 cups chicken stock)
1 T. Cajun Garlic Power (www.cajunpowersauce.com)
1 Tbs. Worcestershire sauce (Cajun version www.cajunpowersauce.com)
7 Tbs. Roux (i.e. oil left after frying chicken + additional oil + 8 Tbs flour)
Directions:
Directions:
In a small skillet place enough oil to keep okra from sticking (1-2 Tbs.). On a low heat smother okra until no longer slimy. Add tomato and cook until tender.

In a Dutch over pot, place 1-2 Tbs. Oil and add sausage. Cook until crispy. Remove sausage & set aside. While cooking sausage, season chicken with Tony's seasonings. (You can season with whatever spices you like). Dredge chicken in flour. Add additional oil to pot to brown chicken on both sides. Brown very well until a crust is formed on the chicken (doesn’t need to be cooked through.) Remove chicken and place with sausage.
Add additional oil if needed to bring oil in pot to about 7 Tbs. of oil to make roux. Add 8 Tbs. flour to Dutch oven. The mixture should be a runny paste. You should have about 7 Tbs. of roux when all is cooked. Cook the flour until it is the color of a pecan.
Add you onions, bell peppers, and celery seeds into roux. Cook until onions are translucent. Add garlic and cook just a few seconds. Whisk in bouillon water or stock slowly, Making sure to blend roux and water carefully. Add Worcestershire sauce, Cajun Garlic Power and okra mix. Simmer for at least 1 hour longer it cooks the better is taste. Serve over Rice and sprinkle with File’.
Personal Notes:
Personal Notes:
Sausage is where this gumbo gets a lot of its flavor, so the better the sausage, the better the gumbo. My preferred sausage is Conecuh Spicy Smoked out of Alabama.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

96W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!