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Chicken
and Sausage Gumbo
Ingredients
3 lb. fryer-8 cut
2 lb sausage-fresh or smoked
2 tbsp. oil
4 tbsp flour
1 c onion diced
1/2 c. bell pepper diced
1/2 c. celery diced
2 cloves garlic minced
3 tomatoes diced
2 bay leaves
1/4 c. onion tops diced
1/4 c. fresh parsley chopped
1 c. chicken stock
red, white and black peppers
hot sauce to taste
2 tsp basil
2 tsp thyme
3 dashes Worcestershire sauce
2 cups cooked rice
If the sausage is fresh, brown sausage first, then the chicken in
oil. If the sausage is smoked, brown just the chicken, remove from pot.
Boil grease until the water evaporates (clarify the fat), then add flour
and make a medium dark roux. Add celery, onion, bell pepper, and garlic.
Simmer, 4 minutes, add tomato, basil and thyme, ground peppers,
Worcestershire sauce, hot sauce, and bay leaves. Put chicken and sausage
back in and simmer at least 30 minutes, or until chicken is done. Add
cooked rice, onion tops and parsley, adjust seasoning with peppers,
bring back to a simmer and serve.Serves between four and six.
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Okra,
Shrimp and Andouille Gumbo
Ingredients
1/3 c. light oil
2# cut okra
2 c. chopped onions
1 c. celery
1 c. bell pepper
2 c. chopped tomatoes
1 # smoked or Andouille sausage
5 # peeled head on shrimp (make a stock with the shells)
1/2 c. chopped green onions
2 tbsp minced garlic
10 c. seafood or shrimp stock
Salt, white pepper, leaf thyme, cayenne pepper, black pepper
Saute half the okra in hot oil, season with white, red, and black pepper and
cook until browned. Stir in the onions, celery, bell pepper, and
garlic. Cook about five minutes. Add 1 c. of the stock and simmer
another five minutes. Stir in the tomatoes and two more cups of stock.
Simmer, add the remaining okra, leaf thyme, season with red, white and
red pepper, and then the last of the stock. Bring to a boil, reduce and
add sausage. Simmer 45 minutes, add shrimp and green onions. Skim the
surface for excess oil, serve over rice. Serves about eight.
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