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.
Chicken and Turkey Sausage Gumbo
Rate this recipe!
Ingredients
- 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
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 Notes
Nutrition Facts
Chicken and Turkey Sausage Gumbo
Amount Per Serving
Calories 527
* Percent Daily Values are based on a 2000 calorie diet.
Photography by: Priscilla Montoya
Calories 527,Fat 13,Perfat 23,Cholesterol 86,Carbo 68,Protein 32,Fiber N/A,Sodium N/A
