Chicken and Sausage Gumbo


1 ea Chicken, about 2 lb
1 ea Onion, large and chopped
Salt/pepper to taste
16 oz Sausage, smoked link
1 ea 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.

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