OK
I have debated the posting of this recipe since the start of this thread. Be warned, If you do not like spicy cajun food, DO NOT TRY THIS!, It will not set your mouth on fire, but the blend of spices will let you know they are there. Hopefully you will enjoy this as much as we do
CHICKEN SAUSAGE GUMBO
Servings: 10
INGREDIENTS
1 10oz bottle Lea & Perrins Worchestershire sauce 1/2 tsp Red Pepper
1 tsp Black Pepper
1 Tbsp Salt
1 Tbsp Louisiana Hot Sauce
3 pounds boneless chicken (cubed)
2 pounds smoked sausage (sliced 1/2")
2 large onions chopped
2 bunches green onions chopped
1 Tbsp chopped garlic
2 tsp Tabasco Sauce
2 Tbsp cooking Oil
1/2 cup rouxe (Pronounced RU)
6 quarts water
1 Bottle chicken bouillon Granules (Wylers) 3.75oz
1/2 cup dry parsley flakes
Zatarans Gumbo File' (Optional)
First we make a rouxe
Combine
1/2 cup all purpose flour (will not turn out if you use self rising)
1/2 cup cooking oil
In a 8 to 10 inch heavy skillet, preferably black iron. Cook on low heat stirring constantly until the mixture is the color and consistency of a melted Hershey bar. anywhere from 15 to 30 minutes. Be careful not to burn this. Remove from heat and pan immediately.
(Or, if you are lucky you can find it in your local store already made)
INSTRUCTIONS: NAME BRANDS ARE IMPORTANT!!
In large stockpot add water, rouxe, garlic, bouillon, parsley, Worcestershire sauce, red pepper, black pepper, salt, Tabasco sauce, Louisiana hot sauce. Bring to a medium simmer. While this is cooking In Heavy pot brown sliced sausage in cooking oil till well done. Drain and return to pot. Add onions and cook till tender. Transfer sausage and onions to stock pot and continue to simmer for about an hour to allow flavors to blend. Add cubed chicken and continue to simmer till chicken is tender (about 45 minutes.) Serve over rice. (Gumbo file' may be added at this point if desired to thicken the gumbo)
Potato salad goes great as a side dish
