| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1 | (3-4 lb) chicken; in pieces | |
| 1 | c | Oil |
| 2/3 | c | Flour |
| 1 | lb | Hot link sausage; cut in 1-2" pieces |
| 1 | lg | Onion |
| 2 | Cloves garlic; minced | |
| 1 | c | Green onion tops; chopped |
| 1/2 | c | Parsley; chopped |
| 1/4 | ts | Cayenne pepper |
| 3 | qt | Boiling water |
| 2 | tb | Fil. |
| Salt & pepper to taste |
INSTRUCTIONS
Use black iron pot, or other heavy bottom pot. Brown chicken in 1/4 cup oil. Remove chicken from pot and move pot to a cooler burner. Stir any remaining oil into pot to cool the oil. Stir in flour and blend until smooth. Return to medium heat stirring until flour tums a rich dark brown. Add water, onion, and garlic. Simmer 30 to 40 minutes. In another pot, put sausage with water to cover. Cook uncovered until water cooks away; then allow sausage to brown (this will make the gumbo less greasy). Add sausage and chicken to gumbo; cook 45 minutes on low heat. About 5 minutes before gumbo is done, add onion tops and parsley. Remove from fire and add fil.. Serve with steamed rice. Serves 6 to 8. Note: This is a basic gumbo recipe. It may be used for seafood by omitting chicken, sausage and fil. and by adding 2 to 3 lbs. peeled shrimp, oysters or other seafood and 2 cups smothered okra. Add more water if too thick. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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