Chicken and Sausage Gumbo
Ingredients
- fresh cooked white long grain rice
- parsley (chopped up)
- Roux (you can either make your own or use a pre-made roux like Kary
- very large yellow onion, cut up
- Washed whole-cut up fryer
- smoked sausage (Andouille is wonderful if you can get the real thing, if not Hickory Farms makes a pretty good smoked sausage)- cup up
- seasonings (I use Garlic powder, Tony Cacherie, salt and pepper-or you can use Season-all in place of Tony
- green onions (tops chopped)
Instructions
In a very large stockpot, bring your water to a boil. Add your roux. I put in a couple of large wooden spoon fulls. Let boil for about 30 minutes. Put your onions and sausage in and boil for another 30 minutes. Then put your SEASONED chicken into the gumbo and cook for a good 2 1/2 hours. Just before you serve (about 10 minutes) sprinkle chopped up flat leaf parsley and chopped green onions (tops only) on top and give a stir. Your gumbo should be a nice soupy consistency, not thick.
To serve: put a nice amount of rice in each bowl and laddle gumbo over it:)
If you have leftover (gumbo seems to grow!)do not put the rice into the gumbo. Store them seperately in the refrigerator. Gumbo is always better the next day and the next! Freezes well.
This is the only gumbo I ever make. It's true South Louisiana (the Cajun way, not Creole) and there is nothing better on a cold day or night than a good bowl of gumbo:) ENJOY!!:)
To serve: put a nice amount of rice in each bowl and laddle gumbo over it:)
If you have leftover (gumbo seems to grow!)do not put the rice into the gumbo. Store them seperately in the refrigerator. Gumbo is always better the next day and the next! Freezes well.
This is the only gumbo I ever make. It's true South Louisiana (the Cajun way, not Creole) and there is nothing better on a cold day or night than a good bowl of gumbo:) ENJOY!!:)
Recipe Info
Views
544
Rating
Date
October 27, 2005
Categories
Soups and Sauces