Chicken and Sausage Gumbo
Cuisine: Poultry
Category: Poultry
Servings: 6
Ingredients:3 lb CHICKEN BREASTS BONE
1 lb SMOKED SAUSAGE,KIELBAS
IN,SPLIT IN HALF 1
ts CHOPPED GARLIC
1 c CHOPPED CELERY
1/2 c VEGETABLE OIL
7 c WATER
1/2 ts CAYENNE PEPPER
SALT AND PEPPER,GARLIC,TO T 1/2
c ALL PURPOSE FLOUR
THE GARLIC USED WITH SALT 1
c CHOPPED ONIONS
1 ts BLACK PEPPER AND
1 c CHOPPED GREEN PEPPER
PEPPER IS POWDERED
Instructions:SEASON CHICKEN BREASTS LIGHTLY WITH SALT,BLACK PEPPER,AND GARLIC POWDER IF POSSIBLE,DO THIS THE DAY BEFORE.NEXT SLICE THE SAUSAGE INTO 1/4 TO 1/2" PIECES. MAKE A ROUX,USING A CAST IRON OR VERY HEAVY SKILLET THAT IS VERY CLEAN.PLACE OIL IN THE SKILLET OVER HIGH HEAT- OIL SHOULD BE AT A STAGE WHERE IT JUST BEGINS TO SMOKE - AND GRADUALLY STIR IN THE FLOWER,USING A LONG HANDLED SPOON. ROUX WILL TAKE THREE TO
FOUR 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 COLOR FROM CREAM TO TAN TO BROWN AND THEN TO DARK RED BROWN.REMOVE FROM HEAT.STIR IN ONIONS,CELERY,GREEN PEPPERS,AND STIRRING CONSTANTLY UNTIL ROUX STOPS GETTING DARKER.BRING TO STOVE ONCE MORE,AND COOK OVER LOW HEAT ABOUT 5 TO 7 MINUTES,STIRRING CONSTANTLY. IN A LARGE DUTCH OVEN,BRING 6 CUPS OF WATER
TO A BOIL,AND ADD THE ROUX,STIRRING TO DISSOLVE IT THROUGHLY.CAREFULLY ADD CHICKEN,AND COOK ABOU 30 TO 40 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH.REMOVE CHICKEN AND SET ASIDE TO COOL.DEBONE CHICKEN AND CUT INTO BITE SIZE PIECES. ADD,SAUSAGE,1 CUP WATER,1 TEASPOON BLACK PEPPER,CHOPPED GARLIC AND CAYENNE TO THE POT,AND SIMMER FOR 35 TO 45 MINUTES,UNCOVERED,STIRRING FRENQUENTLY.TASTE AND ADD SALT IF NECESSARY.STIR IN THE CHICKEN AND REMOVE THE GUMBO FROM THE HEAT.SKIM THE SURFACE TO REMOVE
FAT THAT SAUSAGE GIVES OFF DURING COOKING. SERVE OVER RICE WITH A TOSSED SALAD AND FRENCH BREAD.MAKES SIX TO EIGHT SERVINGS.
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