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Chicken And Sausage Gumbo Recipe

by CookEatShare Cookbook

Ingredients

1 cut up chicken fryer 2 tbsp. veg. oil Tony Chachere's Creole Seasoning Garlic pwdr 1 lg. onion

Roux (see below) 1/2 - 3/4 pound smoked sausage 4-6 c. boiling water 4-6 chicken bouillon cubes 1 bunch green onion tops, finely sliced

Directions

1. Season fryer pcs with Tony's Creole Seasoning and garlic pwdr. Brown in heavy skillet in veg. oil. Remove chicken pcs and saute/fry 3/4 of the onion. then add in sausage, cut in thin diagonal slices. Brown lightly.
2. Transfer onion and sausage to large heavy pot, draining off fat. Add in small amount of roux (1/4 c.). Heat thoroughly, add in chicken, mixing while heating, then add in 4 c. of boiling water and 4 bouillon cubes. Add in more boiling water if needed to cover chicken. For every c. of water added also add in another bouillon cube. Continue to stir and after bouillon cubes have had time to dissolve, check for seasonings. It may need salt or possibly more Tony's Seasoning.
3. Add in last fourth of onion, sliced very thin, and cover and simmer for 45 min or possibly till is tender. Add in green onion tops during the last 5 min.
4. Serve cooked rice on the side and have each person add in rice to their own bowl. Serves 6 to 8.
5. ROUX: In a cast iron skillet combine 1/2 c. veg. oil and almost 3/4 c. of flour. Cook over medium heat, stirring constantly, till the mix begins to brown. Lower heat slightly and continue stirring. When the mix begins to look the color of lowfat milk chocolate, remove from heat, but continue stirring. The end result should be the color of fudge sauce.
6. Or possibly...Buy prepared Roux from the grocery store, in the spice section, or possibly use Tony Chachere's instant roux mix and follow directions on label.

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