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Chicken and Sausage Gumbo




Source of Recipe


internet


List of Ingredients




2 Pounds Smoked Link Sausage (My favorite is Andoullie)
1 pound Chicken meat
1 Cup Onions, Finely Chopped
1 Cup Green Bell Peppers, Finely Chopped
1 Cup Celery, Finely Chopped
3/4 Cup All-Purpose Flour
1 Cup Vegetable Oil
2 - 3 Tablespoons Garlic (More if you really like Garlic), Minced
9 Cups Chicken Stock

Seasoning Mix:
1 Tablespoon Salt
2 teaspoons white pepper
2 Teaspoon Paprika
2 to 4 Teaspoons Cayenne Pepper
2 Teaspoons White Pepper
2 Teaspoons Black Pepper
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
2 Teaspoons Ground Cumin

Recipe



Put the chicken stock in a large pot and put on the stove to come to a boil while you are making the roux. Combine the chopped vegetables in a bowl.

Make the roux. In a heavy pan, preferably cast iron, add the vegetable and heat over Medium flame. Add the flour and whisk constantly until the roux is a dark reddish-brown, almost black. Be careful not to let the roux burn. The best way is to lower the heat and whisk until the roux is the right shade. This may take 20 minutes or so. If the roux burns you should throw it out and start over.

When the roux is the right color dump in the chopped vegetables and stir. This process cools the roux so it doesnt burn as well as carmelizes the vegtables. Add the seasoning mix. Cook, stirring frequently for about ten minutes. Spoon the roux mixture into the boiling stock. Add the sausage and minced garlic. Simmer over low heat for 1 hour.

Posted by: HDMac_WA