| |
| Chicken and Sausage Gumbo |
| |
| 1/3 cup |
|
all-purpose flour |
|
| 1/3 cup |
|
cooking oil |
|
| 3 cups |
|
water |
|
| 12 oz |
|
fully cooked smoked sausage links, quartered lengthwise
and sliced |
|
| 1-1/2 cups |
|
chopped cooked chicken or 12-ounces skinless,
boneless chicken breasts or thighs, cut int |
|
| 2 cups |
|
sliced or one 10-oz package frozen whole okra,
partially thawed and cut into 1/2-inch slices |
|
| 1 cup |
|
chopped onion |
|
| 1/2 cup |
|
chopped green sweet pepper |
|
| 1/2 cup |
|
chopped celery |
|
| 4 |
|
cloves garlic, minced |
|
| 1/2 tsp |
|
salt |
|
| 1/2 tsp |
|
pepper |
|
| 1/4 tsp |
|
ground red pepper |
|
| 3 cups |
|
hot cooked rice |
|
|
|
|
| |
| 1 |
For the roux, in a heavy 2-quart saucepan
stir together the flour and oil until smooth. Cook over
medium-high heat for 5 minutes, stirring constantly. Reduce
heat to medium. Cook and stir constantly about 15 minutes
more or until a dark, reddish-brown roux forms. Cool. |
| 2 |
In a 3-1/2-, 4-, or 5-quart crockery
cooker place water. Stir in roux. Add sausage, chicken,
okra, onion, sweet pepper, celery, garlic, salt, pepper,
and ground red pepper. |
| 3 |
Cover; cook on low-heat setting for
6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Skim off fat. Serve over the hot cooked rice. |
|
| |
| Servings: 5 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
637.00 |
|
| |
|
%
Daily Value |
| Total Fat 39.00g |
|
60% |
|
| Saturated Fat 11.00g |
|
55% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
952.00mg |
|
39% |
|
| Carbohydrates
45.00mg |
|
15% |
|
| Protein
|
|
0% |
|
|
|
| |
| Cooking Tips |
| To ease a last minute time crunch, make the roux
ahead of time. When cooked, the roux should be a coppery color,
similar to a tarnished penny. |
| |
| Recipe Type |
| Main Dish, Poultry |
| |
| Recipe Source |
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