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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Christmas Chicken and Sausage Gumbo Recipe

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This recipe for Christmas Chicken and Sausage Gumbo is from The Moore Family 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:  
2 whole chickens
1 c flour
1 c peanut or vegetable oil
2 onions, diced
4 stalks celery, diced
2-3 green bell peppers, seeded and diced
1 bunch of green onions, sliced thin
1 head of garlic, cloves peeled and minced
2 bay leaves
1 pound smoked sausage, sliced
1 bunch parsley, chopped
salt and pepper to taste
dash of Tabasco to taste
Directions:
Directions:
Place chicken in the largest pot you have and cover with water. Bring to boil, then lower heat to simmer for about an hour. Remove the chicken from the carcass and set aside.

In a large heavy skillet or Dutch oven, whisk flour and oil. Stir constantly with a wooden spoon until roux is a deep, dark brown slightly darker than peanut butter. Remove from heat and add onion, celery, bell pepper, green onions and garlic, stirring so that all vegetables are covered with roux. Scrape this mixture into the chicken stock, add bay leaves, and bring gumbo to simmer.

Brown sausage in large skillet and add to gumbo along with reserved chicken. Simmer for about an hour until thickened, then season with salt and pepper to taste. Tabasco as desired. Spoon gumbo into bowl. Place a spoonful of cooked rice on top of gumbo. Serve with potato salad on the side and good bread.

 

 

 

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