INGREDIENTS

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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