Mardi Gras Chicken and Sausage Gumbo

"My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping."
 
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photo by Kim D. photo by Kim D.
photo by Kim D.
Ready In:
2hrs 30mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Place whole chicken in a large stockpot.
  • Fill with 8 cups of water, or enough to cover the chicken.
  • Place butter and chicken bouillon in the stockpot.
  • Peel one onion and chop in large chunks; place in stockpot.
  • Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
  • Remove pot from stove.
  • Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
  • Once chicken has cooled, debone and discard bones.
  • Chop finely remaining onion, bell pepper and celery and set aside.
  • In a large stockpot, heat canola oil.
  • Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
  • This is your roux and it should cook until it becomes chocolate brown in color.
  • Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over.
  • Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
  • Stir in 6 cups of chicken stock (which you reserved from cooking the chicken).
  • Slice the smoked sausage and add it to the stockpot.
  • Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
  • Cover, and reduce heat to low and allow to cook for about 15 minutes.
  • Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
  • Serve in bowls and top each bowl with white rice.
  • Additional dried parsley can be sprinkled on top for garnish.

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Reviews

  1. I hated making gumbo with the recipe my husband used. We had to fry chicken first. It was very labor intensive. I stumbled on this recipe in 2010. We made it once and this is the recipe we have used ever since! We made a few fine tweaks to it - like we add 10 cups of chicken broth and double the sausage. Thank you for sharing this recipe. We have made this for many people over the years. It is a staple dish in the winter for my family! We also recently made the roux in the oven- baked at 350 for 2.5 hours stirring every 30 minutes. Turned out pretty good. It didn’t get as dark as it does when we make it when on the stove. We will have to continue to experiment with it.
     
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RECIPE SUBMITTED BY

<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p> <p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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