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Solice Chicken & Sausage Gumbo Recipe

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This recipe for Solice Chicken & Sausage Gumbo, by , is from The Shurtleff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Solice
Added: Saturday, February 11, 2006


4 Boneless skinless ckn breasts, boiled
1 lb link sausage, cut into bite size pieces
1 lg red onion, diced
1lg green or red pepper, diced
6 cloves fresh garlic, diced
1 sm bunch of green onions, diced
1 cup vegetable oil
1 cup flour
2 tbsp parsley
1 tbsp basil
2 bay leaves
2 tsp red pepper (less for mild, more for spicy)
dash of hot sauce (to taste)
3 ckn bullion cubes
12 cups water/broth
1/2 cup uncooked rice for each person (white or brown)
serve with:file', Tony's hot sauce, ketchup, crackers

1st, put ckn in a 4 qt pot and fill 3/4 of pot with water. Add salt & pepper to taste and boil ckn until done (should be falling apart). Strain and cool ckn (save broth for later) and tear it into bite size pieces. Slice the sausage and add to cooked ckn, set aside for later. In a 5 qt pot, add ckn broth and additional water to equal 12 cups. Add 2 ckn bullion cubes, all remaining spices, and hot sauce to the broth. Bring to a boil and cont. to simmer. (should look like dirty lake water)
Next, for the ROUX add onions, green pepper & garlic to a 10" skillet (nonstick is best), heat oil over a med/high heat. When oil is hot, slowly start adding the flour a little bit at a time. Stir cont. until flour is blended completely w/no lumps, cont. stirring over med/high heat until flour mixture resembles a melted hershey bar (usually takes about 15 to 20 min.) Don't allow mixture to get too dark otherwise you are burning the flour and it will look like a paste instead of a thick liquid. If you mess up the roux, just toss it and start over. Roux takes practice and if it's not a good roux it not be a good gumbo.
When roux is done, turn heat to med. and add your onion peppers and garlic to the skillet and stir until they are soft (about 3 min.). Roux should now be the color of dark chocolate and very thick, coating the veggies. Turn off heat & add 1 spoonful of roux mix at a time to the boiling broth. Let each spoonful completely dissolve before adding the next, then cook soup for 30-40 min. over a med. heat.
After 60 min. add meat & simmer for another 30 min. Start making rice, adding 1 bullion cube to rice water. Add green onions to soup the last 15 minutes.
Serve over rice with File'(pronounced fee-lay), Tony's seasoning salt or hot sauce. John's mom also put's ketchup in hers....it's also good w/crackers.

Number Of Servings:
Number Of Servings:
Makes about 4 qts, serves 8-10
Preparation Time:
Preparation Time:
1hr prep, 2 hrs to cook
Personal Notes:
Personal Notes:
Makes great leftovers! The longer it sits in the fridge, the better it gets! You can also freeze leftovers easily.




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