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Sausage and Chicken Gumbo

Source of Recipe


From "The Great Southern Food Festival Cookbook"



List of Ingredients



• 1 pound hot smoked sausage, cut into 1/4-inch slices
  
• 4 chicken breasts, cut into strips
  
• Vegetable oil
  
• 3/4 cup all-purpose flour
  
• 1 cup chopped onion
  
• 1/2 cup diced green bell pepper
  
• 1/2 cup diced celery
  
• 2 quarts hot water
  
• 3 cloves garlic, minced
  
• 2 bay leaves
  
• 2-1/2 tsp Creole seasoning
  
• 1/2 tsp dried thyme
  
• 1 tsp Worcestershire sauce
  
• 1 tsp Louisiana hot sauce
  
• Salt to taste (optional)
  
• Hot cooked rice
  






Instructions



1. Brown the sausage in a Dutch oven over medium heat. Drain on paper towels, reserving the drippings. Brown the chicken in the drippings; drain on paper towels, reserving the drippings.
   
   
2. Combine the drippings and enough vegetable oil to measure 1/2 cup. Heat the mixture in the Dutch oven over medium heat until hot. Add the flour to the hot oil. Cook, stirring constantly, until chocolate brown in color. Add the onion, green pepper, and celery. Cook until tender, stirring constantly. Gradually stir in the water and bring to a boil.
   
   
3. Return the chicken to the Dutch oven. Add the garlic, bay leaves, Creole seasoning, thyme, Worcestershire sauce, and hot sauce. Simmer, uncovered, for one hour. Remove chicken; set aside to cool. Return the sausage to the Dutch oven and cook, uncovered, for 30 minutes. Add salt, if desired. Add the chicken to the gumbo and heat thoroughly. Remove and discard the bay leaves. Serve over rice.
   
   Makes 12 servings.