Friday, November 13, 2015

Chicken and Sausage Gumbo

Hubby said this is his new favorite soup!  Sooooo delicious!
1 cup all-purpose flour
6 pieces bacon ( ¾ cup bacon grease) measure it! You may need to add some vegetable oil.
1 pound smoked sausage, sliced (New Orleans uses Andouille Sausage)
4 large chicken breast , cooked and shredded - about 3 pounds
1 large onions-chopped fine
1 cup green pepper, chopped fine
1 cup celery-chopped fine
64 ounces-(8 cups) chicken stock
4 cloves garlic, minced
2 bay leaf
1 tsp Cajun seasoning
2 tsp salt
1 & ½ tsp dried thyme
¼ tsp black pepper
2 TB Worcestershire sauce
1 TB FILE Powder
Season Chicken Breast with salt, pepper, & garlic.
Bake 350 degrees for about 30 minutes.
Chop chicken up.
Cook 6 pieces of fatty bacon in a large dutch oven. You should have about ¾ cup of bacon grease.
Remove bacon and crumble.
Slowly whisk in the flour.
Stir constantly until it is a medium brown color, lower the temp to avoid burning.
This will take 20 to 30 minutes.
Whisk in 32 ounces of chicken broth.
Chop the onion, green bell pepper, and celery super fine.
Add the onion, green bell pepper, and celery to the roux.
Add the seasonings and Worcestershire sauce to the roux.
Add in the other 32 ounces of broth.
Add in chopped chicken, chopped sausage, and crumbled bacon.
Cover and simmer at least an hour or cook on low 4 hours in crock pot.
Add the File Powder 30 minutes before serving.
Serve over rice with green onions.
 Serves 8 to 10.

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