Cut the chicken and sausage into thick pieces of roughly equal size and place in
n high heat. Whisk eggs and 2 tsp soy sauce in
he chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage
>Place the vegetable oil and flour into a 5
l done. While chicken is cooking, cut up sausage into rounds,
Season chicken with salt and pepper.
Melt butter in a black pot and brown chicken well.
Remove and brown sausage.
Remove. Add onion, bell pepper and garlic.
Simmer 5 minutes.
Add tomato sauce, Ro-Tel tomatoes, sage and thyme.
Simmer 10 minutes.
Add chicken and sausage and simmer until chicken becomes tender.
Add rice, green onions and parsley.
Stir and add enough water to cover ingredients plus 1 inch.
Bring to a boil and taste for seasoning.
Cover and cook on low heat until rice is tender, about 30 minutes.
one.
Set resulting chicken broth aside; bone chicken
when cool
Defat the sausage- Place the sausages in a
In a large pot, put 2 to 3 gallons of water to boil. When it starts to boil, pour oil off the jar of roux and put the roux in the pot. Stir the roux until dissolved; add the chicken and the seasonings. Cook until the chicken is done enough to take out and debone. Cut up sausage. Put the chicken and sausage in the roux and cook for about an hour.
Cook rice according to package directions.
Wash and dry chicken, cut into bite size pieces.
Slice kielbasa into thin slices.
Saute chicken and sausage in sausage's own fat until chicken is brown on both sides.
Remove, set aside and keep warm.
t up chicken and remove skin.
Dredge chicken with flour, salt and pepper.<
Cook chicken in oil in a Dutch oven until chicken is golden brown; remove chicken.
Drain, reserving 2 tablespoons drippings in Dutch oven.
Saute onion and next 3 ingredients in drippings. Add water, rice, salt, peppers, chicken and sausage; bring to a boil.
Cover; reduce heat and let simmer until chicken is done and rice is tender and water is absorbed.
Let stand 5 minutes before serving.
Take chicken and place in a big pot with salted water to cover.
Cook with lid on until chicken is tender.
Remove chicken, skin and bone.
Save broth.
Add 2 pounds hot sausage, shaped into small balls, to broth and cook until sausage is well done.
Remove sausage and thicken broth.
Mix flour and small amount of cold water to make smooth paste.
Stir into broth to make gravy, then add chicken and sausage.
Simmer about 15 minutes for flavors to blend.
Serve over split hot biscuits.
Heat oil in medium to large Dutch oven.
Place flour, salt, black and cayenne pepper in small paper bag.
Shake chicken in bag.
Fry in oil until brown.
Add sausage and brown.
Saute onion, bell pepper and celery while chicken and sausage continue to cook.
Add tomato sauce and Ro-Tel tomatoes.
Bring to a boil and simmer 5 minutes.
Add rice.
Bring to a boil for 1 minute. Stir.
Remove from heat.
Let stand 5 minutes.
Serve hot.
Cut the chicken into 11/2\" cubes. Cut the sausage into similarly-sized
Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn.
Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft.
Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes.
Add chicken and sausage, and cook for approximately 30 minutes.
Meanwhile, cook rice in rice cooker or stovetop.
Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.
tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes
Brown seasoned chicken in hot oil, preferably in
Cut up chicken.
Put flour, salt, pepper and red pepper in bag.
Add chicken and coat well.
Brown chicken and sausage in Crisco and remove from skillet.
Add onions, celery, garlic and peppers to skillet and brown until wilted.
Return chicken to skillet.
Cover
and
simmer about 30 minutes until chicken is tender.
Add sausage and rice to chicken.
Stir thoroughly. Add beer,
water and salt and cook until rice is cooked, about 30 minutes.
In saucepan, cook down tomatoes until there are about 2 cups liquid; stir in sugar.
Sprinkle chicken with salt and pepper. Heat oil in large skillet and add chicken pieces.
Prick sausages with fork and add.
Saute them both until browned on all sides, about 15 minutes.
Pour off all fat.
Scatter the onions, mushrooms, garlic and peppers in between pieces of chicken and sausage.
Sprinkle with oregano.
Add tomatoes, broth and red wine; stir to loosen brown bits in skillet.
Cover tightly and simmer about 20 minutes.