Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Cajun Roux
- 8 Boned and skinned chicken
- 1 lb Sausage; cut 1/2 inch thick
- 8 c Water; divided
- 1/2 c Onion; diced
- 1/4 c Green onion; diced
Preparation
Prepare Roux. Put 6 cups of hot water into gumbo pot or large dutch oven and turn fire to high. Add about 1/4 of roux at a time to the water, stirring constantly to melt roux. After the roux boils, check to see if the gumbo is thin enough. If it is too thick add up to 2 cups more water, stirring so that roux does not stick to bottom of pot. Add seasonings and meat. When the gumbo starts to rise in the pot, change fire to lowest degree. Do not cover. Cook until meat is done and the gumbo tastes cooked. Recipe by: Ramona Cooper Posted to recipelu-digest Volume 01 Number 410 by Sewgoode on Dec 28, 1997
