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Gumbo: Chicken and Sausage Gumbo

Source of Recipe

Elsie Castille


Recipe Introduction

"Elsie's secret to a great gumbo with a Cajun kick lies in the andouille, a spicy smoked sausage. If you can't find andouille, any smoked sausage will do, but you may need to spice up the gumbo with a bit more red pepper."

List of Ingredients

1 cup all-purpose flour
2/3 cup Cooking oil
1/2 cup chopped onion
1/2 cup chopped green sweet
pepper
1 1/2 stalks celery, sliced
2 cloves garlic, minced
2 lb. meaty chicken pieces
(breasts, thighs,
and drumsticks)
6 cups water
1/2 lb. fully cooked smoked
sausage, cut into 1-inch pieces
1/2 lb. andouille sausage, cut into
1/2-inch pieces
1 tsp. salt
1 tsp. ground red pepper
1/4 tsp. black pepper
Hot cooked rice



Recipe

In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or till mixture is caramel-colored (see photo, below), stirring constantly.

Add onion, sweet pepper, celery, and garlic; cook 5 minutes. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken and water to pot along with sausages, salt, red pepper, and black pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or till chicken is tender and no longer pink. Skim off excess fat. If desired, remove chicken pieces from gumbo.

When bones are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or till chicken is heated through. Serve over rice.

YIELD: 10 Servings

Nutrition facts per serving: 462 cal., 36 g total fat (9 g sat. fat), 57 mg chol., 487 mg sodium, 33 g carbo., 1 g fiber, and 26 g pro. Daily Values: 2% vit. A, 16% vit. C, 2% calcium, and 16% iron.