| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Poultry, Soups & ste, Beef |
8 |
Servings |
INGREDIENTS
| 1 |
|
Cajun Roux |
| 8 |
|
Boned and skinned chicken breasts; washed |
| 1 |
lb |
Sausage; cut 1/2 inch thick |
| 8 |
c |
Water; divided |
| 1/2 |
c |
Onion; diced |
| 1/4 |
c |
Green onion; diced |
INSTRUCTIONS
Prepare Roux. Put 6 cups of hot water into gumbo pot or large dutch oven
and turn fire to high. Add about 1/4 of roux at a time to the water,
stirring constantly to melt roux. After the roux boils, check to see if the
gumbo is thin enough. If it is too thick add up to 2 cups more water,
stirring so that roux does not stick to bottom of pot. Add seasonings and
meat. When the gumbo starts to rise in the pot, change fire to lowest
degree. Do not cover. Cook until meat is done and the gumbo tastes cooked.
Recipe by: Ramona Cooper
Posted to recipelu-digest Volume 01 Number 410 by Sewgoode
<Sewgoode@aol.com> on Dec 28, 1997
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