Chicken and sausage gumbo #1

6 Servings

Ingredients

Quantity Ingredient
1 pounds Sausage; browned (hot link,
Smoked; breakfast links, etc)
½ cup Peanut oil
1 3-lb chicken; cut up
½ cup Flour
1 large Yellow onion; chopped
1 Bunch green onions; chopped
1 Bell pepper; cored & chopped
2 Stalks celery; chopped
4 Cloves garlic; chopped fine
2½ quart \"Chicken Soup Stock\" or canned chicken broth
2 Whole bay leaves
½ teaspoon Basil
½ tablespoon Poultry seasoning
1 pinch Each cloves & allspice
1½ tablespoon Worcestershire sauce
1 teaspoon Tabasco
Salt & black pepper to taste
2 cups Raw long-grain rice

Directions

SERVES 6

This is another dish from New Orleans firefighter Gayle Rogers. It is too late for me to learn to be a fireman in New Orleans, but it is certainly not too late to go to New Orleans and eat with this engine company! I have added a bit of Worcestershire and Tabasco. I hope Gayle is not put out with me.

Brown the sausage in a frying pan with just a small bit of the oil.

Remove and set aside.

Add the remaining oil to the pan and fry the chicken until brown. Remove and set aside.

Add the flour to the pan and cook with the oil and pan drippings until you have a dark, rich roux, about the color of peanut butter. Scrape the bottom of the pan with a wooden spatula to ensure no sticking. Add the vegetables and garlic and saut‚ until limp. Place the vegetable roux in a 6-quart stockpot and add the stock. Stir constantly over medium-high heat until the stock thickens. Add the seasonings and simmer, covered, for 1 hour, stirring occasionally.

In the meantime, cook the rice. Add the chicken and sausage to the stockpot and cook until the chicken is tender.

Serve over the cooked rice.

This can be eaten as a main dish as long as you have enough beer.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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