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Chicken and Sausage Gumbo

The Restaurant Chicken and Sausage Gumbo


List of Ingredients





6 andouille sausage (about 11/2 pounds) (see note)
2 cups flour
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon paprika
2 cups cubed chicken breast meat
1/4 cup vegetable oil
1 cup chopped celery (large dice)
1 cup chopped green bell pepper (large dice)
1 cup chopped onion (large dice)
1 tablespoon chopped garlic
1 cup (2 sticks) butter
2 1/2 to 3 quarts chicken stock
Okra (optional; see note)
Hot cooked rice
Fresh parsley or green onion to garnish



Recipe



Cook sausages in shallow pan 15 minutes in 350-degree oven. Drain offgrease. Slice sausage into 1-inch cubes. Combine flour with peppers and paprika in shallow bowl. Dredge chicken cubes in flour mixture. Reserve remaining flour mixture for later use.

Saute coated chicken cubes in large saute pan in vegetable oil until chicken is golden.

In 5-quart kettle, saute celery, bell pepper, onion and garlic in butter about 3 minutes. Add reserved flour mixture, sausage and chicken. Saute 3 minutes. Add stock and okra, if using, bring to boil and cook until heated through. Serve over rice; garnish with parsley or onions. Makes 4 quarts, 8 to 10 servings.

Note: Andouille sausage is available at some specialty food stores. Smoked sausage links can be substituted, although the flavor will not be exactly the same. Okra -- fresh, canned or frozen -- also is sold primarily in specialty stores. Use to taste.