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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken and Smoke Sausage Gumbo Recipe

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This recipe for Chicken and Smoke Sausage Gumbo is from When Our Family Gathers, 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 whole Chicken boiled and deboned
1 lb. of Richards Smoked Sausage
1/2 lb. Richards Andouille
1 Tall Container of Guidry's Creole Seasonings
1 1/2 cups of oil
1 1/2 cups of all purpose flour
Liquid Smoke (Pecan)
Kitchen Bouquet
Salt and Pepper to taste
Directions:
Directions:
Roux --- Cook on medium heat oil and flour to make the roux. It should look like the color of a new copper penny. Once Roux is done, add seasonings and cook until veggies are tender. Add meats and water or broth from boiling chicken and liquid smoke and cook until the meat is tender. You may need to add Kitchen Bouquet to get it to the color you like. Cook gumbo until it has a slight thickness to the water. Scoop off any oil as it cooks so your gumbo is not oily when served. Your gumbo should not be thick like stew. If this is happening, add a little water at a time until you have a more watery base. If you like File' we add a small amount to the single serving bowl.

 

 

 

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