gumbo-chicken and sausage
recipe by :william barfieldsr 
serving size : 6 preparation time :0:00 
categories : 
6   boneless skinless chicken breast halves
  salt and pepper to taste
  granulated garlic to taste
1 lb.  smoked sausage
1/2 cup  olive oil
1/2 cup  all-purpose flour
1 cup  onion chopped
1 cup  bell pepper chopped
4   jalapeno chile peppers seeded and chopped
1 cup  celery chopped
8 cup  water divided
2 Tbsp  tabasco sauce
1 tsp  black pepper
  salt to taste
2 clove  garlic minced
1/2 tsp  cayenne pepper
season chicken breasts lightly with salt, black pepper and garlic powder. 
if possible, do this the day before you cook the gumbo. 
slice sausage into 1/2 inch pieces. make roux, using a cast iron or very 
heavy skillet that is very clean. place oil in skillet over high heat (oil 
should be at stage where it just begins to smoke) and gradually stir in 
flour, using a long-handled spoon. roux will take about 3 to 4 minutes to 
cook and must be stirred constantly so that it does not burn. if you see 
black specks in the roux, it has burned and you must start over again. as 
you make the roux, it will change in color from cream to tan to brown and 
then to dark red-brown. remove from heat. stir in onions, peppers, and 
celery, stirring constantly until roux stops getting darker. bring to 
stove once more, and cook over low heat about five to seven minutes, 
stirring constantly. in a large dutch oven, bring 6 cups of water to a 
boil, and add the roux, stirring to dissolve it thoroughly. carefully add 
chicken and cook about 30 to 45 minutes or until chicken is cooked 
through. remove chicken, and set aside to cool. debone chicken, and cut 
into bite-size pieces. add sausage, 2 cups water, tabasco hot sauce, 1 
tsp. black pepper, minced garlic and cayenne to the pot. simmer for 35 to 
45 minutes, uncovered, stirring frequently. add salt to taste. stir in the 
chicken, and remove the gumbo from the heat. skim surface to remove fat 
that sausage gives off during cooking. serve over rice with a tossed salad 
and french bread. 
(ID: 75795) Mirror: Mon, Oct 11, 2004

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