Posted by
GunsInTexas on Friday, June 08, 2007 3:34:46 PM
MAragorn's Chicken and Sausage Gumbo Recipe
- 1/2 cup flour
- 1/2 cup cooking oil
- 4 cups chopped onion
- 2 cup chopped green and / or red bell pepper
- 1 cup chopped celery
- 6 to 8 green onions, finely chopped
- 3 tbsp File' Gumbo
- 2 teaspoon Cajun seasoning
- 1-1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon crushed red pepper, or to taste
- 2 tbsp minced garlic
- 4 cups warm chicken broth
- 4 cups hot water
- 2 pound smoked sausage
- 2 pounds chicken breasts
PREPARATION:
In an iron skillet, combine flour and oil to make a roux; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Be careful not to burn. Set aside.
Cut the sausage into ¼” to ½” lengths.
In the iron skillet, saute sausage, onions, green and red bell peppers, and celery in butter for approximately 10 minutes; Grill or broil the chicken breasts until done. Shred the breasts.
Place flour and oil mixture in pot. Stir in all remaining ingredients except rice. Use chicken broth and enough water to cover the ingredients 1” deep. Cover and cook on LOW for 3 to 4 hours. Add water as it cooks to maintain the 1” depth. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice with vinegar-pepper type pepper sauce (not Louisiana hot sauce or Tobasco).