Bayou Classick Chicken and Sausage Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup and 2 tablespoons vegetable oil
1 pound adoulle or smoked sausage cut into chunks
1 cup all-purpose flour
1 1/2 cups chopped onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
3 tablespoons Cajun seasoning
6 cups water
3 bay leaves
6 boneless chicken breasts cut up
1/2 cup chopped scallions
6 tablespoons chopped fresh parsley
Cooked white rice
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Directions: |
Directions:1. Heat the two tablespoons of the oil in a large fry pan over medium high heat. Add the sausage and cook until browned. Drain the sausage and set aside.
2. In a large pot heat the remaining cup of oil over low heat until hot for one or two minutes. Add the flour 1/4 cup at a time beating constantly with a whisk or long handled wooden spoon until each batch is blended. Cook stirring frequently until the roux gradually changes color. This should take two beer drinking time 20-25 minutes.
3. Add the onions to the roux and cook stirring frequently two to three minutes. Add the celery and bell peppers reduce the heat to low and cook stirring occasionally until the vegetables soften. Stir in the sausage and one tablespoon of the Cajun seasoning until fragrant. Stir in the water and bay leaves until blended, Rub the remaining two tablespoons of Cajun seasoning onto the chicken and add the chicken to the pot until it comes to a boil. Reduce the heat and cook at a low simmer for 1 1/2 hours. Stir in the scallions and parsley. Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: If you are going to be snowed in more than one day this is the second day meal. The beauty store the rest in tupperware containers and you have lunch for the week, everyone at Harvey building supply will be jealous.
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