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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken and Sausage Gumbo Recipe

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This recipe for Chicken and Sausage Gumbo is from The Bartlett~Harmon 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:  
½ cup vegetable oil
½ cup all-purpose flour
1 cup chopped onions
½ cup chopped green bell pepper
½ cup chopped celery
1 tablespoon Italian seasoning
1 tablespoon chopped fresh parsley
½ pound andouille sausage, cut into ¼-inch slices
1 pound boneless, skinless chicken breasts, chopped
⅓ pound smoked sausage, cut into ¼-inch slices
2 cups water
2 cups fresh or frozen okra
2 tablespoons Creole seasoning
1 tablespoon sugar
¼ cup piquante sauce
1 bay leaf
2 cups chicken broth
Filé powder, to taste
2 cups cooked white rice
Directions:
Directions:
1. Heat oil in a large stock pot over medium high heat.

2. Gradually add flour, stirring constantly to make a roux. Continue stirring until roux becomes very dark brown.

3. Reduce heat to low and add next nine ingredients. Bring mixture to a boil.

4. Reduce heat to low and simmer for 30 minutes, stirring often.

5. Add remaining ingredients except file' powder. Return to a simmer, cover, and cook for 1 hour, stirring every 15 minutes.

6. Remove and discard bay leaf.

7. Place a generous amount of cooked rice into individual bowls. Pour gumbo over rice. Sprinkle with file powder.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Cook time: 1 hour 30 mins Total time: 1 hour 30 mins

 

 

 

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