Watch carefully because it's easy to burn the roux. Pull
our roux.
(see my recipe list, if you don't
Sautee sausage, garlic, bell pepper and onion
f peanut butter.
For Gumbo.
Add chopped vegetables to
nd brown quickly. Brown the sausage, pour off fat and reserve
Brown chicken thighs and sausage in a cast iron dutch
is combined.
Put the sausage, the rest of the creole
Place chicken in large gumbo/stock pot, fill with water
Brown the sausage in a Dutch oven in
side.
To Make Gumbo:
Cut sausage into 1/8 inch
p with a watered down gumbo, but the okra will thicken
rittle.
Chop veggies, Slice Sausage -- While you are frying bacon
Save stock for use in gumbo later.
Remove meat from
Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Saute vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.
very 5 minutes.
Brown sausage in a Dutch oven coated
Boil chicken and reserve broth.
In a soup pot, brown sausage in oil.
Add onions.
Cook until wilted.
Dice chicken and add to sausage mixture.
Add roux, broth, salt, pepper and as much water as desired.
Simmer on low heat for 2 hours.
If desired, add whole eggs to gumbo.
They will boil and absorb the flavor.
You can peel and eat them alone or diced up in your gumbo.
Cut sausage lengthwise into 4 pieces.
nd brown quickly. Brown the sausage, pour off fat and reserve
Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
Remove sausage with a slotted spoon.
Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
Add onion and next 3 ingredients; cook 5 minutes, stirring often.
Stir in broth and next 2 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Add sausage and chicken; simmer, covered, 5 minutes.
Serve over rice.
oftened, about 5 minutes. Add sausage; cook and stir until browned