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Name: Chicken-and-sausage Gumbo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 lb Andouille sausage (you can use any kind you prefer cut into 1/4-inch thick slices; 4 skinned bone-in chicken breasts; Vegetable oil; 3/4 cup All-purpose flour; 1 Medium onion, chopped; 1/2 Green bell pepper chopped; 2 Celery ribs sliced; 3 qt. Hot water; 3 Garlic cloves minced; 3 Bay leaves; 1 tablespoon Worcestershire sauce; 2 teaspoons Creole seasoning; 1/2 teaspoon Dried thyme; 1/2 to 1 teaspoon Hot sauce; 4 Green onion sliced; Hot cooked rice

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INGREDIENTS

1 lb Andouille sausage (you can use any kind you prefer ; cut into 1/4-inch thick slices
4 skinned bone-in chicken breasts
Vegetable oil
3/4 cup All-purpose flour
1 Medium onion, ; chopped
1/2 Green bell pepper ; chopped
2 Celery ribs ; sliced
3 qt. Hot water
3 Garlic cloves ; minced
3 Bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon Dried thyme
1/2 to 1 teaspoon Hot sauce
4 Green onion ; sliced
Hot cooked rice

INSTRUCTIONS

1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven.

2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. You can also use boneless breasts. Remove to paper towels, reserving drippings in Dutch oven.

3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool. (about 45 minutes).

5. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

6. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves. Serve over hot cooked rice.

NOTES

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Chicken-and-sausage Gumbo

1 lb Andouille sausage (you can use any kind you prefer cut into 1/4-inch thick slices
4 skinned bone-in chicken breasts
 Vegetable oil
3/4 cup All-purpose flour
1 Medium onion, chopped
1/2 Green bell pepper chopped
2 Celery ribs sliced
3 qt. Hot water
3 Garlic cloves minced
3 Bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon Dried thyme
1/2 to 1 teaspoon Hot sauce
4 Green onion sliced
 Hot cooked rice

1.  Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven.

2.  Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. You can also use boneless breasts. Remove to paper towels, reserving drippings in Dutch oven.

3.  Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

4.  Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool. (about 45 minutes).

5.  Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

6.  Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves. Serve over hot cooked rice.

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 6 Servings

Calories: 420
Calories from Fat: 185 (44%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 2.8g
Cholesterol 54.4mg		17 %
Sodium 720mg		25 %
Potassium 346.4mg		9 %
Total Carbohydrate 41.3g		12 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 39.8g
Protein 15.7g		22 %
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.

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Calories per serving: 420

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