INGREDIENTS

INSTRUCTIONS

In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons
oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken
pieces and cook until golden brown, about 10 minutes, turning occasionally.
Add water, cover and cook until chicken is tender, about 30 minutes. Remove
chicken, leaving liquid in pan, and when chicken is cool enough to handle,
discard skin and bones and dice meat into 1/2-inch cubes.
In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and
cook, stirring constantly, until roux turns dark brown, about 30 minutes.
Add onion, celery, green pepper, garlic and parsley and cook about 10
minutes or until vegetables are tender. Add vegetables to liquid in
saucepan along with bay leaves, thyme, TABASCO sauce, salt and pepper.
Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken
and sausage and simmer another 15 minutes.
Remove pan from heat, add green onions and adjust seasoning. Let gumbo
stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup
bowl, then ladle about 1 cup gumbo around rice.
Makes 8 servings.
Nutritional information per serving: 377 Calories, 23 g protein, 28 g
carbohydrate, 19 g fat, 68 mg cholesterol, 451 mg sodium
>From THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter.
Used by permission of Clarkson Potter/Publishers.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998

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