This is a print preview of "The Restaurant Chicken And Sausage Gumbo" recipe.

The Restaurant Chicken And Sausage Gumbo Recipe
by Global Cookbook

The Restaurant Chicken And Sausage Gumbo
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  Servings: 8

Ingredients

  • 6 x andouille sausage - (abt 1 1/2 lbs)
  • 2 c. flour
  • 1 tsp freshly-grnd black pepper
  • 1 tsp freshly-grnd white pepper
  • 1 tsp cayenne pepper
  • 1 Tbsp. paprika
  • 2 c. cubed chicken breast meat
  • 1/4 c. vegetable oil
  • 1 c. minced celery in large dice
  • 1 c. minced green bell pepper in large dice
  • 1 c. minced onion in large dice
  • 1 Tbsp. minced garlic
  • 1 c. butter - (2 sticks)
  • 2 1/2 quart chicken stock - (to 3 quarts
  •     Okra (optional)
  •     Warm cooked rice
  •     Fresh parsley or possibly green onion to garnish

Directions

  1. Cook sausages in shallow pan 15 min in 350-degree oven. Drain off grease. Slice sausage into 1-inch cubes. Combine flour with peppers and paprika in shallow bowl. Dredge chicken cubes in flour mix. Reserve remaining flour mix for later use.
  2. Saute/fry coated chicken cubes in large saute/fry pan in vegetable oil till chicken is golden brown.
  3. In 5-qt kettle, saute/fry celery, bell pepper, onion and garlic in butter about 3 min. Add in reserved flour mix, sausage and chicken. Saute/fry 3 min. Add in stock and okra, if using, bring to boil and cook till heated through. Serve over rice; garnish with parsley or possibly onions.
  4. This recipe yields 4 qts, 8 to 10 servings.
  5. Comments: Andouille sausage is available at some specialty food stores. Smoked sausage links can be substituted, although the flavor won't be exactly the same. Okra - fresh, canned or possibly frzn - also is sold primarily in specialty stores. Use to taste.