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Chicken And Sausage Gumbo Recipe
The only tricky part to this gumbo is the roux. We've started making the roux in the microwave. It's a little easier to make and a little harder to burn it. Allow
yourself 3 or 4 hours to cook it!!!
--- The Roux ---
1 c. flour
1 c. oil
1 onion (chopped)
- Fill gumbo pot (about 8-12 qt) 1/3 to 1/2 full of water. Put to boil to be used later.
- Mix flour and oil in a microwave boil (1 1/2 qt).
- Cook on full power for 6 minutes. Stir.
- Cook another 3 minutes. Stir.
- Cook at 1 minute intervals, stirring in between until the roux is the color of a hersey's kiss.
- Add chopped onion. Cook for another minute.
(If following a stove top roux recipe, add onions when you have about 5 minutes left of cooking)
- Add roux to boiling water. Let mixture return to a boil. Watch it carefully because it can boil over! - Lower fire until it is boiling slowly and doesn't foam up.
- Boil for 1 FULL HOUR! A Must!
--- The Gumbo ---
1 cut-up fryer, or whatever chicken pieces you want
1 lb sausage (sliced)
1 cup parsley (chopped)
1 cup green onions (chopped)
Cajun seasonings
- Season chicken before hand with Cajun seasonings. (We prefer Tony Chachere's)
- Add sausage to mixture.
- Cook for another hour. If gumbo is getting to thick, add more water.
- Add chicken. Cook for 30-45 minutes or until chicken is tender.
- Add green onions and parsley.
- Cook for 5-10 minutes. Turn off fire.
- Let gumbo set for awhile and then skim off the excess fat that rises to the top. - Taste and adjust seasonings.
Serve over hot rice.
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