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Chicken & Sausauge Gumbo
Preparation time:
20 min
Cooking Time:
1 h 15 min
Ready In:
1 h 30 min
Level of Difficulty:
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Chicken & Sausauge Gumbo.

Posted in: Rice / Grains
Wed, Nov 23, 2011, 06:00, 13 Years ago
0 out of 5 with 0 ratings
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  1. Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven.
  2. Brown chicken in drippings; remove to paper towels, reserving drippings.
  3. Measure drippings, adding enough oil to measure 1/2 cup.
  4. Heat in Dutch oven over medium heat until hot.
  5. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
  6. Add onion and bell pepper; cook until vegetables are tender, stirring often.
  7. Gradually stir in water; bring to a boil.
  8. Return chicken breasts to Dutch oven; add garlic and next 5 ingredients.
  9. Reduce heat; simmer, uncovered, 1 hour.
  10. Remove chicken; let cool.
  11. Return sausage to Dutch oven; cook gumbo, uncovered, 50 minutes.
  12. Add salt, if desired.
  13. Bone chicken breasts and cut into strips.
  14. Add to gumbo and cook until thoroughly heated.
  15. Remove bay leaves.

    Serving Suggestions: Serve gumbo over rice. Sprinkle with gumbo file, if desired.


1 pound hot smoked sausage, cut into 1/4-inch slices4 chicken breast halves, skinned1/4 to 1/3 cup vegetable oil3/4 cup all-purpose flour1 cup chopped onion1/2 cup chopped green bell pepper2 quarts hot water3 cloves garlic, minced2 bay leaves2 teaspoons creole seasoning1/2 teaspoon dried whole thyme1 tablespoon Worcestershire sauce1/2 to 1 teaspoon hot sauce1/4 teaspoon salt (optional)Hot cooked riceGumbo file (optional)


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