Chicken and sausage gumbo
- Number of Servings: 8
Ingredients
1 chicken cut up (may use a package of skinless boneless thighs)3 links of smoked pork sausageroux (oil and flour)1 lg onions1 bell pepper0.25 cup garlic (minced or crushed) 4-5 stalks of celery3-4 bay leaves8 cups chicken stock ( may be from boullion)seasonings to taste (salt, pepper[red, black, white], garlic powder, paprika, basil, oregano, thyme)
combine flour and oil in black pot or skillet. Brown to make roux and set aside. In large black pot combine chopped celery, bell pepper, garlic and onion with sausage and cook untill vegatables are clear.
remove skin from chicken, season overly well and brown in black skillet. allow to cool and debone. Season sausage and vegatables (see list) in pot and add 8 cups chicken stock. Bring to a good boil. Slowly add roux , bay leaves and chicken. (If roux dosent bring liquid to a dark brown color you may add a tablespoon of kitchen bouquet) Allow to simmer for about an hour. Remove bay leaves. Serve hot in gumbo bowls over rice. Add file' to taste and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JOYOF60.
remove skin from chicken, season overly well and brown in black skillet. allow to cool and debone. Season sausage and vegatables (see list) in pot and add 8 cups chicken stock. Bring to a good boil. Slowly add roux , bay leaves and chicken. (If roux dosent bring liquid to a dark brown color you may add a tablespoon of kitchen bouquet) Allow to simmer for about an hour. Remove bay leaves. Serve hot in gumbo bowls over rice. Add file' to taste and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JOYOF60.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 11.7 g
- Cholesterol: 92.9 mg
- Sodium: 162.5 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.4 g
- Protein: 23.3 g
Member Reviews