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Chicken and smoked sausage gumbo

February 5, 2008 9:31:26 AM PST

1/4 Lb. Salted butter

1 Lb. Cajun smoked sausage

3/4 Lb. Onion, medium dice

1/2 Lb. Bell pepper, medium dice

1/2 Lb. Celery, medium dice

1/2 Tsp. Cayenne pepper

1 Tsp. White pepper

2 Tsp. Paprika

1 Tbl. fresh Garlic minced

1 pinch Thyme

1 pinch Oregano

1 Tsp. Tobasco brand pepper sauce

1 bay leaf

3 Qt. Chicken stock

1 1/4 Tsp. Kitchen bouquet

1 to 1 1/4 Cup Dark Roux

4 Lb. Dark chicken meat, 1/4 " dice

3/4 Lb. Sliced Frozen okra.

1. Melt butter in a 2 Gallon sauce pan or heavy brassier, over medium heat.

2. Add Sliced smoked sausage, and sauté over medium to high heat for 3 to 5 minutes.

3. Add onion, bell pepper, celery, and sauté for 5 to 8 minutes, or until soft.

4. Add cayenne pepper, white pepper, paprika, garlic, thyme, oregano, Tabasco, and bay leaf. Stir well.

5. Add chicken stock, and kitchen bouquet, and bring to a boil.

6. Slowly add dark roux, and blend well. Simmer for 5 minutes.

7. Add dark chicken meat, and simmer for 10 minutes.

8. Add frozen okra, and simmer for another 5 minutes.


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