Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Cajun >> Gumbo 24

Print this Recipe    Gumbo 24

CHICKEN & SAUSAGE GUMBO

1 chicken, about 2 lbs
1 onion, large and chopped
salt/pepper to taste
16 oz sausage, smoked link
1 fresh tomato, or 16 oz can
2 Tbsp shortening or oil
1 1/2 lb fresh okra
2 Tbsp flour
3 qt water

Cut up chicken, remove skin if you like. Dredge the chicken with
flour salt and pepper. Fry the chicken until brown. Slice up a
pound of the link sausage For a hotter sausage, try the Louisiana
Andouille, if available. After the chicken is browned, place sausage
in the same skillet -- use a heavy iron one. Brown the sausage on
both sides. Save the grease from chicken and sausage. Fry the
tomato, onion and okra in about 2 Tbsp shortening or oil, until
they become tender. Make a roux with 2 tsp oil and 2 tsp flour,
stir and brown over a medium-low heat until the roux is as dark as
possible without burning it. Do not burn the roux, just make it
real dark. Place chicken and sausage in the roux, stir a bit. Then
place all ingredients into a heavy, deep iron pan, add water and
cook about 2 hours. Cook slow, add water if needed. The okra will
thicken the gumbo as it cooks.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.