CHICKEN AND SAUSAGE GUMBO - Elgin Courier: Local Recipes

CHICKEN AND SAUSAGE GUMBO

Posted: Tuesday, January 27, 2009 12:00 am

Courtesy of Raymond Ott

* 1 CHICKEN

* 1 LB. SAUSAGE (SMOKED BEEF OR PORK) CUT IN BITE SIZE CHUNKS

* 1 1/2 CUPS CHOPPED ONION

* 1 1/2 CUPS CHOPPED CELERY

* 1 OR 2 CUPS CHOPPED OKRA

* 1 CHOPPED BELL PEPPER

* 1 Tsp. CHOPPED GARLIC

* 1 CAN CHOPPED TOMATOES

* 1 CUP TOMATO SAUCE

* 5 CUPS CHICKEN STOCK

* 1 Tsp. SALT MORE OR LESS DEPENDING ON TASTE

* 1/4 Tsp. RED PEPPER

* DASH TABASCO PEPPER SAUCE

* 3 TBS. FILE

* 1/2 Tsp. BLACK PEPPER

* 1/2 Tsp. WHTE PEPPER

* 1/2 Tsp. DRIED OREGANO LEAVES

* 1/2 Tsp. DRIED TYME LEAVES

* 1 1/2 Tsp. SWEET PAPRIKA

* 2 BAY LEAVES

* 1 1/2 STICKS MARGARINE

1. BOIL HEN UNTIL TENDER IN WATER.

2. REMOVE CHICKEN AND DEBONE.

3. PUT THE BONES BACK INTO THE POT AND SIMMER TO MAKE STOCK

4. IN A SEPARATE POT, MELT THE MARGARINE AND COOK THE ONIONS, THE CELERY AND BELL PEPPERS WITH THE GARLIC AND SPICES OVER HIGH HEAT UNTILE TENDER.

5. ADD THE TOMATO SAUCE AND SAUSAGE AND COOK FOR 5 MINUTES MORE.

6. ADD THE TOMATOES, OKRA, AND STOCK, BRING TO A BOIL, AND REDUCE TO A SIMMER FOR ONE HOUR.

7. ADD THE DEBONED CHICKEN AND SIMMER FOR AN ADDITIONAL 15 MINUTES.

8. SERVE OVER RICE WITH FRENCH BREAD OR CRACKERS.

FOR A ROUX BASED GUMBO - OMIT THE FILE AND TOMATO SAUCE AND ADD THE ROUX AT THE END OF THE COOKING TIME FOR THE DESIRED THICKNESS.