This is a recipe I have come up with over the years after much trial and error. I hadn’t made it in a long time, so I put it on the menu for this week. It’s really not hard to make, everyone loves it, it makes a lot, and it freezes well. If you have any questions, please let me know, and if you try it, I’d like to know how you like it.
1 cup oil
1 cup flour
3 bell peppers
1/2 cup celery
1 clove garlic, minced
1 onion
1/2 cup chopped green onions
1 1/2 tsp. salt
1 1/2 tsp. gumbo filé
1 lb. sausage
2 cups chicken, shredded
1 T. Worcestershire sauce
1 t. Louisiana hot sauce
1 T. Tony Chachere’s
7-8 cups water
Kitchen Bouquet as needed
Chop bell peppers and onions and green onions, garlic and slice sausage. Make roux using oil and flour adding Kitchen Bouquet to darken until it looks black. Add chopped vegetables, cook til soft. Add water, you may need to add more to make it more soup like, Tony’s, filé, salt, wor. sauce and hot sauce. Simmer for around 20 minutes, then add chicken & Sausage. Cook til hot. Serve over rice
1 Comment »
RSS feed for comments on this post. TrackBack URL
Leave a comment
[...] Chicken & Sausage Gumbo [...]
Pingback by keethfamily.com » Blog Archive » MPM 2-18-08 — February 20, 2008 @ 3:35 am