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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken and Smoked Sausage Gumbo Recipe

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This recipe for Chicken and Smoked Sausage Gumbo is from CulinArt, 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:  
for the roux
½ pound margarine
½ pound flour
for the chicken
3 pounds chicken breast, no skin, no bone, see note
1 tablespoon paprika
1 teaspoon cayenne
½ tablespoon black pepper
1 tablespoon granulated garlic
1 tablespoon salt or to taste
1 teaspoon dried oregano crumbled
1 teaspoon dried thyme crumbled
¼ cup flour or as needed
¼ cup oil or as needed
for the sauce
2 pounds kielbasa or andouille sliced 1/2-inch thick
1 tablespoon minced garlic
4 each onion chopped
1 pound celery chopped
3 each green bell pepper seeded and diced
2 quarts chicken stock
2 teaspoons dried thyme crumbled
4 each bay leaves, whole
1 tablespoon file powder optional
1 teaspoon Tabasco sauce or to taste
for the garnish
½ cup fresh parsley chopped
Directions:
Directions:
Add sausage to pan, brown slightly, add garlic and vegetables and cook until onions are
translucent. Add chicken stock, thyme and bay leaves, add enough of the roux to thicken the
liquid to gravy consistency. Bring to a simmer and cook 20 to 30 minutes, adjust thickness with a
little stock or roux if necessary. Add chicken cubes and continue cooking until chicken is done
(165 degrees internal temperature for 15 seconds). Adjust seasoning, remove bay leaves, add file
powder (if using) and Tabasco to taste, top with chopped parsley.
Serving Ideas : Serve a heaping 8-ounce ladle over rice.
NOTES: You can substitute boneless, skinless chicken thighs for the breasts if desired
Number Of Servings:
Number Of Servings:
12

 

 

 

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