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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gumbo, Chicken and Sausage Recipe

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This recipe for Gumbo, Chicken and Sausage is from Pipkin 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:  
9 c flour
6 c shortening or oil
3 gallons chicken stock (or more)
9 lbs. chicken parts
6-8 lbs sausage
8 c chopped onion
8 c chopped red/yellow bell pepper
6 c finely chopped celery
6 c chopped green onion
1 1/4 c finely chopped parsley
4 bay leaves
Gumbo File

Seasoning for chicken:
1/4 c garlic powder
1/4 c cayenne
1/4 c black pepper
Directions:
Directions:
Mix seasonings for chicken. Coat chicken with 1/2 of the seasoning mix. (This can be done the night before.) Bake chicken until cooked through. Set aside to cool, then dice chicken. Slice and cook sausage. Drain fat and set aside.
To Make Roux: heat oil/shortening in cast iron skillet until smoking. Add flour a little at a time. Cook on low, stirring constantly until roux is the color of a penny or darker @ 1 hour. Add onion, bell pepper and celery to roux and cook until veggies are wilted. Roux will darken... keep stirring. Take off of heat.
While roux is cooking, heat chicken stock and bay keaves in large stock pot. To boiling stock, add cooked roux/veggies mixture a little at a time, stirring constantly. Cook on low for 1 hour. Add meat and cook for additional 1-2 hours. Add green onion and parsley during the last 30 minutes. Add remainig seasonings, according to taste. May need salt. Serve 1 cup of gumbo over 1/4 c cooked white rice. Sprinkle with File.

 

 

 

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