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Chicken and Sausage Gumbo
by Marguerite
Marguerite 
In South Louisiana, gumbo reigns surpreme. This recipe is my original version, but can be easily changed to your own. Just about anything can be substituted for the chicken, such as duck or venison and oysters are a nice finishing touch. All versions of this wonderful dish are enjoyed year round, but are particularly good in cooler weather. Enjoy!
Peg's Chicken and Sausage Gumbo Gumbo, another Cajun favorite, is a delicious way to welcome the cooler temperatures of the season. With hunting season in full swing, many people are cooking their favorite gumbo. Duck or venison may be substituted for chicken in this classic dish.
1 cut up chicken or hen and 1 pkg. Andouille sausage, sliced
3/4 cup each of chopped celery, onions, and bell peppers
2 cloves garlic, minced
3 quarts hot water
2 tbls's Cajun seasoning
Salt and Tabasco, to taste
1/2 cup green onions
1/2 cup fresh parsley
4 bay leaves
2 cups cooked rice
Season chicken with 1 tbls. Cajun seasoning. Brown chicken and sausage in separate pot, adding a small amount of water, to prevent sticking to pot. Set aside.
Next, you make a roux.
3/4 cup oil and 2/3 cup flour
Stir together in a separate large heavy pot, on medium heat for about 10 to 15 minutes, until medium brown in color. Stir constantly, scraping bottom and sides, often. When desired color is reached, cut off the fire and add the celery,onions, bell peppers and garlic, to lower the temperature of the roux, and stir for about 3 minutes, then slowly add the hot water. Mix well and add remaining seasonings and bay leaves and simmer for 15 minutes. Add the chicken and sausage and simmer for 1 1/2 hours. Add the parsley and green onions and simmer for 15 more minutes.
Skim off excess oil and serve in gumbo bowls with a scoop of rice and/ or potato salad. Serves 8 Bon Appetit!
Nov 9th 2008 20:22
In South Louisiana, gumbo reigns surpreme. This recipe is my original version, but can be easily changed to your own. Just about anything can be substituted for the chicken, such as duck or venison and oysters are a nice finishing touch. All versions of this wonderful dish are enjoyed year round, but are particularly good in cooler weather. Enjoy!
Peg's Chicken and Sausage Gumbo Gumbo, another Cajun favorite, is a delicious way to welcome the cooler temperatures of the season. With hunting season in full swing, many people are cooking their favorite gumbo. Duck or venison may be substituted for chicken in this classic dish.
1 cut up chicken or hen and 1 pkg. Andouille sausage, sliced
3/4 cup each of chopped celery, onions, and bell peppers
2 cloves garlic, minced
3 quarts hot water
2 tbls's Cajun seasoning
Salt and Tabasco, to taste
1/2 cup green onions
1/2 cup fresh parsley
4 bay leaves
2 cups cooked rice
Season chicken with 1 tbls. Cajun seasoning. Brown chicken and sausage in separate pot, adding a small amount of water, to prevent sticking to pot. Set aside.
Next, you make a roux.
3/4 cup oil and 2/3 cup flour
Stir together in a separate large heavy pot, on medium heat for about 10 to 15 minutes, until medium brown in color. Stir constantly, scraping bottom and sides, often. When desired color is reached, cut off the fire and add the celery,onions, bell peppers and garlic, to lower the temperature of the roux, and stir for about 3 minutes, then slowly add the hot water. Mix well and add remaining seasonings and bay leaves and simmer for 15 minutes. Add the chicken and sausage and simmer for 1 1/2 hours. Add the parsley and green onions and simmer for 15 more minutes.
Skim off excess oil and serve in gumbo bowls with a scoop of rice and/ or potato salad. Serves 8 Bon Appetit!
Nov 9th 2008 20:22
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