Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Poultry
Breakfast Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chicken breasts, split in
- Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 lb Smoked sausage or kielbasa
1/2 c Vegetable oil
1/2 c All-purpose flour
1 c Chopped onion (1 lg)
1 c Chopped pepper (1 lg)
1 c Chopped celery (2 ribs)
7 c Water divided
1 t Black pepper
1 t Chopped garlic (1 clove)
1/2 ts Cayenne pepper
Season chicken breasts lightly with salt, black
pepper and garlic powder. If possible, do this the day
before you cook the gumbo. Next slice sausage into
1/4-to-1/2 inch pieces.
Make roux, using a cast iron or very heavy skillet
that is very clean. Place oil in skillet over high
heat - oil should be at stage where it just begins to
smoke - and gradually stir in flour, using a
long-handled spoon.
Roux will take about 3 to 4 minutes to cook and must
be stirred constantly so that it does not burn. If
you see black specks in the roux, it has burned and
you must start over again.
As you make the roux, it will change in color from
cream to tan to brown and then to dark red-brown.
Remove from heat. Stir in onions, green peppers and
celery, stirring constantly until roux stops getting
darker. Bring to stove once more, and cook over low
heat about five to seven minutes, stirring constantly.
In a large dutch oven, bring 6 c of water to a boil,
and add the roux, stirring to dissolve it thoroughly.
Carefully add chicken and cook about 30 to 40 minutes
or until chicken is cooked through. Remove chicken,
and set aside to cool. Debone chicken, and cut into
bite-size pieces.
Add sausage, 1 c water, 1 ts black pepper and
chopped garlic and cayenne to the pot, and simmer for
35 to 45 minutes, uncovered, stirring frequently.
Taste, and add salt, if necessary. Stir in the
chicken, and remove the gumbo from the heat. skim
surface to remove fat that sausage gives off during
cooking.
Serve over rice with a tossed salad and French bread.
