Ingredients
-
1
-
1
-
2
-
2
-
4
-
4 - 6
-
4
-
2
-
2
-
1
-
-
-
1
-
2
-
1
Directions
Chicken and Sausage Gumbo, Simple, but hearty with a classic combination If you can’t find andouille, use a local smoked sausage or kielbasa This is easy to knock off quickly for a genuine Louisiana meal!, strange as it seems, my sis emailed me this recipe this morning, and it didn’t have good directions, so I looked it up here, and lo and behold, there it was! With good directions, except for cutting up the sausage into pieces, lol We loved it! I suggest that the salt not be added until near the end tho, after you have a chance to taste it first We put 1/2 tsp in it, and it verged on being too salty Its turning cold here in Ohio, so its a wonderful dish to not only fill your belly, but warms the house at the same time thanks! We loved it I did change the size from 12 to 6 servings tho
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Steps
|
1
Done
|
Season the Chicken With Salt, Pepper, and Creole Seasoning, and Brown Quickly in Large Heavy Pot. |
|
2
Done
|
Brown the Sausage, Pour Off Fat, and Reserve Meats. |
|
3
Done
|
in Same Heavy Pot, Heat the Oil and Cook the Flour in the Oil Over Medium to High Heat (depending on Your Roux-Making Skill), Stirring Constantly, Until the Roux Reaches a Dark Reddish-Brown Color, Almost the Color of Coffee, or Milk Chocolate For a Cajun-Style Roux. |
|
4
Done
|
If You Want to Save Time, or Prefer a More New Orleans-Style Roux, Cook It to a Medium, Peanut-Butter Color Over Lower Heat If You're Nervous About Burning It. |
|
5
Done
|
Add the Vegetables and Stir Quickly. |
|
6
Done
|
This Cooks the Vegetables and Also Stops the Roux from Cooking Further. |
|
7
Done
|
Continue to Cook, Stirring Constantly, For About 4 Minutes. |
|
8
Done
|
Add the Stock, Seasonings, Chicken and Sausage. |
|
9
Done
|
Bring to a Boil, Then Simmer For About 1 Hour, Skimming Fat Off as Needed. |
|
10
Done
|
Add the Chopped Onion Tops and Parsley, and Heat For 5 Minutes. |
|
11
Done
|
Serve Over Rice in Large Shallow Bowls. |
|
12
Done
|
Great With Hot Crusty Bread! |
