Chicken and Sausage Gumbo
(Don't Start This if You're in a Hurry!!!)


Make a large Roux

6 cups chopped onion
2 cups chopped green onion
1 cup chopped bellpepper
1 cup chopped (fresh) parsley
2 T chopped garlic
2 T louisana hot sauce
1/4 t cayenne pepper
Salt to Taste
2 cups dry white wine (optional)
2 Whole Chickens (cooked & deboned)
(save all the stock from boiling chicken)
3 lbs Smoked Sausage (sliced)

Loosen your Roux with about a 1/2 cup of Chicken Stock. Stir until smooth.
Start adding onions, bellpepper, parsley to cook in roux. WARNING the aroma
is so good at this point you may start to drool !!!

Into a large pot...Add 10 cups chicken stock, roux mixture,
garlic, wine, salt, and hot sauce. Stir until smooth. Add Chicken and Sausage

Simmer Slowly for at least 3-4 hours. Add as much stock as necessary
SERVE OVER COOKED RICE

This Recipe will feed about 15 so you may
want to half it or remember it freezes well. You'll also notice, I didn't mention
"file" (fee-lay) or okra. They are very hard to find in some locales, but are fine
to add if you have them, both work as thickeners, so use your judgement.


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