| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cajun |
Cajun, Ethnic, Pork, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breasts, skinned |
|
|
and boned |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Garlic powder to taste |
| 1 |
lb |
Hot Italian sausage |
| 1 |
lb |
Sweet Italian Sausage |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
All-purpose flour |
| 2 |
c |
Chopped onion, 1 lg |
| 1 |
c |
Chopped pepper, 1 lg |
| 1 |
c |
Chopped celery, 2 ribs |
| 6 |
c |
Water divided |
| 1 |
t |
Black pepper |
| 1 |
t |
Chopped garlic, 2 cloves |
| 1/2 |
t |
Cayenne pepper |
INSTRUCTIONS
Season chicken breasts lightly with salt, black pepper and garlic
powder. If possible, do this the day before you cook the gumbo. Next
cook sausage and then cut the links into small bite size pieces. Make
roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat - oil should be at stage where it
just begins to smoke - and gradually stir in flour, using a
long-handled spoon. Roux will take about 3 to 4 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 in color from cream to tan to brown
and then to dark red-brown. At this stage, remove from heat. Stir in
onions, green peppers, and celery, stirring constantly until roux
stops getting darker. Bring to stove once more, and cook over low heat
about five to seven minutes, stirring constantly. In a large dutch
oven, bring 6 c of water to a boil, and add the roux, stirring to
dissolve it thoroughly. Carefully add chicken and cook about 30 to 40
minutes or until chicken is cooked through. Remove chicken, and set
aside to cool. When cooled, cut into bite-size pieces. Add cooked
sausage, 1 ts black pepper, chopped garlic and cayenne to the pot, and
simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste,
and add salt, if necessary. Stir in the chicken, and remove the gumbo
from the heat. Skim surface to remove fat that sausage gives off
during cooking. Serve over rice with a tossed green salad and French
bread on the side. Note: Excellent, IMHO if done correctly. Thanks
to Joseph Vanicek for the adaptation of his Chicken and Sausage Gumbo
that I changed a bit. I prefer the spicy of the sausage and it is
certainly spicy if you use some well flavored Italian link sausage.
Posted to MM-Recipes Digest V4 #247 by Mike Reeves
<kc6dmq@ix.netcom.com> on Sep 16, 1997
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