Chicken and Sausage Gumbo 2
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- 2 chicken fryers cut up and skinned
- 2 lb polish kielbasa cut into 1 inch slices
- 1/2 cup roux dark brown in color
- 2 onions, chopped
- 2 bell peppers, chopped
- 6 cloves garlic, minced or crushed
- 6 stems celery, chopped
In roux: Saute chicken, onions, bell pepper and celery until well coated and onions a little softer. Add 2 quarts water (boiling).
- Bring to boil add:
- 1 tsp poultry seasoning
- Creole seasoning to taste
- 1 tsp gumbo file
- 1/4 cup Worcestershire sauce
- 2 tbs Kitchen Bouquet
- 1 tbs dried basil
- 2 whole bay leaves (remove before eating)
- 1/2 tsp ground thyme
- 1/2 tsp hickory smoke flavoring
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
- Sausage and garlic
Cook 2 to 4 hours. Serve over rice.
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Cajun Country -- New Iberia, Louisiana