Recipe number 12840 is

Chicken And Sausage Gumbo



The ingredients are:
PHILLY.INQUIRER 3 lb CHICKEN BREASTS BONE IN,SPLIT IN HALF 1 cup CHOPPED CELERY 7 cup WATER SALT AND PEPPER,GARLIC,TO T THE GARLIC USED WITH SALT 1 tsp BLACK PEPPER AND PEPPER IS POWDERED 1 lb SMOKED SAUSAGE,KIELBAS 1 tsp CHOPPED GARLIC 1/2 cup VEGETABLE OIL 1/2 tsp CAYENNE PEPPER 1/2 cup ALL PURPOSE FLOUR 1 cup CHOPPED ONIONS 1 cup CHOPPED GREEN PEPPER

The recipe yield is:
6 servings

Info:
SEASON CHICKEN BREASTS LIGHTLY WITH SALT,BLACK PEPPER,AND GARLIC POWDER IF POSSIBLE,DO THIS THE DAY BEFORE.NEXT SLICE THE SAUSAGE INTO 1/4 TO 1/2" PIECES. MAKE A ROUX,USING A CAST IRON OR VERY HEAVY SKILLET THAT IS VERY CLEAN.PLACE OIL IN THE SKILLET OVER HIGH HEAT- OIL SHOULD BE AT A STAGE WHERE IT JUST BEGINS TO SMOKE - AND GRADUALLY STIR IN THE FLOWER,USING A LONG HANDLED SPOON. ROUX WILL TAKE THREE TO FOUR MINUTES TO COOK AND MUST BE STIRRED CONSTANTLY SO THAT IT DOES NOT BURN.IF YOU SEE BLACK SPECKS IN THE ROUX,IT HAS BURNED,AND YOU MUST START OVER AGAIN. AS YOU MAKE THE ROUX,IT WILL CHANGE COLOR FROM CREAM TO TAN TO BROWN AND THEN TO DARK RED BROWN.REMOVE FROM HEAT.STIR IN ONIONS,CELERY,GREEN PEPPERS,AND STIRRING CONSTANTLY UNTIL ROUX STOPS GETTING DARKER.BRING TO STOVE ONCE MORE,AND COOK OVER LOW HEAT ABOUT 5 TO 7 MINUTES,STIRRING CONSTANTLY. IN A LARGE DUTCH OVEN,BRING 6 CUPS OF WATER TO A BOIL,AND ADD THE ROUX,STIRRING TO DISSOLVE IT THROUGHLY.CAREFULLY ADD CHICKEN,AND COOK ABOU 30 TO 40 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH.REMOVE CHICKEN AND SET ASIDE TO COOL.DEBONE CHICKEN AND CUT INTO BITE SIZE PIECES. ADD,SAUSAGE,1 CUP WATER,1 TEASPOON BLACK PEPPER,CHOPPED GARLIC AND CAYENNE TO THE POT,AND SIMMER FOR 35 TO 45 MINUTES,UNCOVERED,STIRRING FRENQUENTLY.TASTE AND ADD SALT IF NECESSARY.STIR IN THE CHICKEN AND REMOVE THE GUMBO FROM THE HEAT.SKIM THE SURFACE TO REMOVE FAT THAT SAUSAGE GIVES OFF DURING COOKING. SERVE OVER RICE WITH A TOSSED SALAD AND FRENCH BREAD.MAKES SIX TO EIGHT SERVINGS.

Note:
Poultry; Meats



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