Staff
Some people call gumbo the bouillabaisse of New Orleans, a link especially valid for seafood gumbo. This chicken and sausage variation comes from Cajun Country, away from the seafood-crazed cookery of the Louisiana coast.
Recipe Yield:
10 servings
Recipe Calories:
527
Recipe Ingredient Details:
1 3-pound chicken, quartered
1 1/2 gallons water
1 pound spiced turkey sausage
3 tablespoons vegetable oil
1/2 cup unbleached all-purpose flour
3 cups diced onions
2 cups diced green bell pepper
2 cups diced celery
4 cloves garlic, minced
1 bay leaf
1 teaspoon ground red pepper
3 tablespoons salt
1 teaspoon black pepper
3-4 green onions, diced
Steamed white rice
Recipe Instructions:
Cover chicken in water and boil in heavy stockpot for about 90 minutes. Remove and discard skin and bones, retaining meat and stock. Cut meat into bite-sized pieces.
In sauté pan, brown sausage. In a second skillet, heat oil over medium high heat and add flour, stirring until it becomes a nut-brown roux.
Add vegetables to roux and cook until limp, about 7 minutes. Combine vegetable mixture with 16 cups stock and browned sausage in soup kettle.
Simmer for 30-40 minutes, then add seasonings and chicken. Serve over steamed white rice.
Recipe Additional Notes:
Photography by: Priscilla Montoya
Calories 527,Fat 13,Perfat 23,Cholesterol 86,Carbo 68,Protein 32,Fiber N/A,Sodium N/A
Thu, 2012-07-05 01:24
