Try this Chicken And Sausage Gumbo recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken And Sausage Gumbo
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: Cajun
Ingredients: 1 c Chopped onion; (1 lg); 1 c Chopped pepper; (1 lg); 1/2 ts Cayenne pepper; 1 c Chopped celery; (2 ribs); Salt to taste; Garlic powder to taste; 1 ts Black pepper; 1/2 c Vegetable oil; 7 c Water divided; Black Pepper to taste; 1 ts Chopped garlic; (1 clove); 1 lb Smoked sausage or kielbasa; 1/2 c All-purpose flour; 3 lb Chicken breasts; split in

Find the most delicious recipes here

INGREDIENTS

1 c Chopped onion; (1 lg)
1 c Chopped pepper; (1 lg)
1/2 ts Cayenne pepper
1 c Chopped celery; (2 ribs)
Salt to taste
Garlic powder to taste
1 ts Black pepper
1/2 c Vegetable oil
7 c Water divided
Black Pepper ; to taste
1 ts Chopped garlic; (1 clove)
1 lb Smoked sausage or kielbasa
1/2 c All-purpose flour
3 lb Chicken breasts; split in

INSTRUCTIONS

Season chicken breasts lightly with salt, black pepper and garlic powder. If possible, do this the day before you cook the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces. Make roux, using a cast iron or very heavy skillet that is very clean. Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon. Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux, it has burned and you must start over again. As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker. Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly. In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through. Remove chicken, and set aside to cool. Debone chicken, and cut into bite-size pieces. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking. Serve over rice with a tossed salad and French bread. Note: Excellent. Posted in COOKING by: Joseph Vanicek 8/21/93

NOTES

Alert editor

Chicken And Sausage Gumbo

1 c Chopped onion; (1 lg)
1 c Chopped pepper; (1 lg)
1/2 ts Cayenne pepper
1 c Chopped celery; (2 ribs)
 Salt to taste
 Garlic powder to taste
1 ts Black pepper
1/2 c Vegetable oil
7 c Water divided
 Black Pepper to taste
1 ts Chopped garlic; (1 clove)
1 lb Smoked sausage or kielbasa
1/2 c All-purpose flour
3 lb Chicken breasts; split in

Season chicken breasts lightly with salt, black pepper and garlic  powder. If possible, do this the day before you cook the gumbo. Next  slice sausage into 1/4-to-1/2 inch pieces.    Make roux, using a cast iron or very heavy skillet that is very clean.  Place oil in skillet over high heat - oil should be at stage where it  just begins to smoke - and gradually stir in flour, using a  long-handled spoon.    Roux will take about 3 to 4 minutes to cook and must be stirred  constantly so that it does not burn. If you see black specks in the  roux, it has burned and you must start over again.    As you make the roux, it will change in color from cream to tan to  brown and then to dark red-brown. Remove from heat. Stir in onions,  green peppers and celery, stirring constantly until roux stops  getting darker. Bring to stove once more, and cook over low heat  about five to seven minutes, stirring constantly.    In a large dutch oven, bring 6 c of water to a boil, and add the roux,  stirring to dissolve it thoroughly. Carefully add chicken and cook  about       30    to 40 minutes or until chicken is cooked through. Remove  chicken, and set aside to cool. Debone chicken, and cut into bite-size  pieces.    Add sausage, 1 c water, 1 ts black pepper and chopped garlic and  cayenne to the pot, and simmer for 35 to 45 minutes, uncovered,  stirring frequently. Taste, and add salt, if necessary. Stir in the  chicken, and remove the gumbo from the heat. skim surface to remove  fat that sausage gives off during cooking.    Serve over rice with a tossed salad and French bread.    Note: Excellent.    Posted in COOKING by: Joseph Vanicek 8/21/93

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (464g)
Recipe Makes: 6 servings

Calories: 147
Calories from Fat: 110 (75%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 162.6mg		6 %
Potassium 27.6mg		1 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 8g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 147

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe