Gumbo is a stew that originated in southernLouisiana during the 18th century, and is categorized by thetype of thickener used, either the African vegetable okra, theChoctaw spice fil powder (dried and ground sassafrasleaves), or a roux, the French sauce base made with flour andfat. This version uses roux as the thickener.
Recipe: Chicken and SausageGumbo
1/2 pound link sausage, sliced 6 tablespoons vegetable oil – divided use 1 (3-pound) fresh whole chicken, cut up 6 cups water 1/3 cup all-purpose flour 1 cup chopped onion 1 green bell pepper, seeded and chopped 2 cloves garlic, minced 2 tablespoons chopped fresh flat-leaf parsley 2 bay leaves 1/2 teaspoon dried thyme 1 teaspoon hot pepper sauce 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup sliced green onion
In a stockpot brown sausage in half ofthe oil, about 7 minutes. Remove from pan and drain on papertowel.
Add chicken to leftover oil in pot andcook until golden brown on all sides, about 10 minutes, turningoccasionally. Add water and bring to a boil. Partially cover,reduce heat and simmer until chicken is tender, about 30 minutes.Remove from stock and allow to cool. Pull off meat, discard skinand bones, and dice meat into 1/2-inch cubes. Set aside. Strainstock and return to pot.
In a skillet over medium heat, mix togetherremaining oil and flour. Cook, stirring constantly, until darkbrown. Add onion, bell pepper, garlic and parsley; cook about10 minutes or until vegetables are tender.
Add vegetable mixture to stockpot alongwith bay leaves, thyme, hot pepper sauce, salt and pepper. Bringto a boil, reduce heat, and simmer, uncovered, for 45 minutes.
Add chicken and sausage; simmer for 15minutes. Remove bay leaves and add green onion. Serve over rice.
Makes 6 servings.
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