Chicken and Sausage Gumbo
2 lbs.
sliced Andouille (pronounced An-doo-ee) sausage
Chicken or
turkey carcass
5 or 6
onions
3 cloves
garlic, chopped
4 or 5
sprigs parsley
1 gallon
water
2 cups
turkey or chicken meat plucked from carcass
3 Tbsp
cooking oil
3 Tbsp
flour
1 Tbsp
Gumbo file'
# stewed
okra
# bell
pepper
# diced
tomato
# diced onion
*salt
*pepper
*Cayenne
*hot sauce
# add
these vegetables as desired
* add to
taste
Directions: Boil the andouille sausage,
turkey or chicken carcass, onions (quartered), garlic
and parsley in the gallon water and simmer for 2 to 3
hours. Add more water if much evaporates. Meanwhile
make a dark roux (pronounced roo) with the oil
and flour by stirring flour into the oil over a low heat
and cooking slowly until mixture is dark brown. Add
turkey or chicken meat to roux. Remove onions, garlic
and bones from seasoned water and discard. Add
vegetables as desired then add roux mixture and season
to taste. Add file' and simmer for 15 minutes. Serve
over rice. Enjoy!
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