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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN and SMOKED SAUSAGE GUMBO Recipe

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This recipe for CHICKEN and SMOKED SAUSAGE GUMBO is from The Plendl Family Cookbook Project, 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 C vegetable oil
1 C flour
1 1/2 C chopped onions
1 C celery, chopped
1 C bell peppers, chopped
1 lb. smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 tsp salt
1/4 tsp cayenne
3 bay leaves
1 lb boneless chicken meat, cut into 1-inch chunks
1 tsp Louisiana Cuisine seasoning
2 T parsley, chopped
1/2 C green onions, chopped
1 T file

Directions:
Directions:
1. Combine the oil and flour in a large cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20-25 minutes, make a dark brown roux, the color of chocolate.
2. Add the onions, celery, and the bell peppers and continue to stir for 4-5 min or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3-4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
3. Season the chicken with the rub and add to the pot. Simmer for 2 hrs. Skim off any fat that rises to the surface. Remove from the heat. Stir the parsley, green onions, the file powder.

Personal Notes:
Personal Notes:
Shrimp also makes a great addition to this dish.

 

 

 

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