Chicken and Sausage Gumbo 2

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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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana