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Chicken and Sausage Gumbo Recipe

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This recipe for Chicken and Sausage Gumbo is from Our 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:  
5 lb stewing hen or a cooked Costco/Walmart Rotisserie Chicken
1.5 lbs of smoked andouille sausage
1 cup of oil or bacon grease
1.5 cups of flour
2 cups of diced onion
2 cups of diced celery
1 cup of diced bell pepper
1/4 cup of minced garlic
2 quarts of chicken stock (not broth)
2 cups of sliced green onions
1 bay leaf
sprig of thyme
1 tbs chopped basil
salt and black pepper to taste
Louisiana hot sauce to taste
1/2 cup chopped parsley
1 bag of frozen or fresh chopped okra
cooked white rice
Directions:
Directions:
Cut up the hen with a boning knife
Cut up the sausage
In a gumbo pot, heat the oil and make a dark roux with the flour. It should be chocolate at a minimum.

Don't burn the roux!

Once the roux is ready. Stir in the trinity (bell pepper, onion, celery). Then add the Pope (garlic). Stir and cook it down til its all translucent.

Add the chicken (if uncooked), sausage and okra and saute for about 15 minutes.

Now add the chicken stock, a ladle at a time to avoid clumping, stirring constantly.

Bring to a rolling boil, (add the chicken if its a rotisserie from the store) reduce to a simmer and cook for about an hour.

Add green onion, bay leaf, thyme, basil.

Season to taste with salt, pepper and hot sauce.

Cook another 2 hours until chicken is tender and falling apart. Stir in parsley and taste and adjust seasonings. Serve over hot rice.

*if you use an uncooked chicken you can boil for an hour beforehand and use the boil as the chicken stock.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
4-5 hrs

 

 

 

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