Mar 15, 2007
Chicken and Sausage Gumbo
- 3 tbsp olive oil
- 2/3 cup flour
- 1 small onion, minced
- 2 stalks celery, minced
- 1 green pepper, seeded, minced
- 1/2 lb smoked andouille sausage, sliced in rounds
- salt
- 1/2 tsp cayenne
- 3 bay leaves
- 7 1/2 cups chicken stock
- 1 lb cooked chicken (use stock chicken), shredded
- 1 cup white rice
- Heat the olive oil in a dutch oven over medium. Stir in the flour, mixing until lightly browned.
- Add the onion, celery, and pepper and saute 5 minutes. Season with salt and cayenne.
- Add the sausage and saute 5 minutes. Add the bay leaves.
- Pour in the stock and bring to a boil, stirring to blend well. Simmer, uncovered 1 1/2 hours.
- Add the shredded chicken and simmer half an hour further.
- Meanwhile, steam the rice.
- Check the seasoning of the gumbo and serve over the rice.
Very good. It makes an enormous quantity though. Better for company or family.