|Photo credit: MyRecipes.com|
- 1 lb. smoked sausage, cut into 1/4-inch slices
- 4 chicken breast halves, boned and skinned
- 1/4 to 1/3 cup vegetable oil
- 3/4 cup flour
- 1 large onion, chopped
- 1 small green pepper, chopped
- 1 celery stalk, sliced
- 3 garlic cloves, pressed
- 6 cups hot water
- 1 tablespoon Creole seasoning
- 1/2 to 1 teaspoon hot sauce
- 2 bay leaves
- Hot cooked rice
- File powder (optional)
How to Make Gumbo:
Brown sausage in a Dutch oven over medium heat. Remove sausage, reserving drippings in Dutch oven, and set sausage aside.
Cook chicken in reserved drippings until browned. Remove chicken, and coarsely chop, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 cup. Add drippings mixture to Dutch oven; cook over medium heat until hot. Whisk in flour, and cook, whisking constantly, until roux is chocolate-colored (about 30 minutes).
Add onion and next 3 ingredients; cook, stirring often, until vegetables are tender. Gradually stir in 6 cups hot water; bring to a boil. Add chicken, Creole seasoning, hot sauce, and bay leaves; reduce heat, and simmer, stirring occasionally, 45 minutes. Add sausage; cook 15 more minutes. Remove and discard bay leaves. Serve over rice with file powder, if desired.
Makes 12 quarts.
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