CHICKEN AND SAUSAGE GUMBO
1 large chicken (young hen preferred), cut into pieces
Salt and freshly ground black pepper to taste
2 teaspoons Tony Chachere's Creole Seasoning, or to taste
2 pounds andouille or smoked sausage, cut into 1/2-inch pieces
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 to 6 cloves garlic, minced
4 quarts chicken stock
1 teaspoon dried thyme leaves
2 bay leaves
Fili powder to taste
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
cooked rice
Season the chicken with salt, pepper and Tony Chachere's and brown quickly.
Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
Add the bell peppers, celery, and garlic; stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, thyme, bay leaves, fili powder, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes.
Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
YIELD: About 12 entree-sized servings
1 large chicken (young hen preferred), cut into pieces
Salt and freshly ground black pepper to taste
2 teaspoons Tony Chachere's Creole Seasoning, or to taste
2 pounds andouille or smoked sausage, cut into 1/2-inch pieces
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 to 6 cloves garlic, minced
4 quarts chicken stock
1 teaspoon dried thyme leaves
2 bay leaves
Fili powder to taste
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
cooked rice
Season the chicken with salt, pepper and Tony Chachere's and brown quickly.
Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
Add the bell peppers, celery, and garlic; stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, thyme, bay leaves, fili powder, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes.
Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
YIELD: About 12 entree-sized servings
MsgID: 1417866
Shared by: Halyna - NY
In reply to: ISO: Shoney's Chicken and Sausage Gumbo Soup
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: Shoney's Chicken and Sausage Gumbo Soup
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Shoney's Chicken and Sausage Gumbo Soup |
Debbie - Missouri | |
2 | Recipe: Chicken and Sausage Gumbo Recipe (not Shoney's) |
Halyna - NY |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chilis, Stews
Main Dishes - Chilis, Stews
- New Castle, PA Coney Island Chili - Tips
- Hungarian Gulyas (Goulash) - Lemons?
- Quinoa and Sweet Potato Chili (with corn and black beans)
- Kona Coffee Chili (using V-8 juice, brown rice, and salsa)
- Vegetarian Chili (serves 50)
- White Chicken Chili from Brett Favre's Steakhouse
- Flavorful Pork Stew
- Three Bean Chili
- Steak 'N Shake Chili
- White Bean Chicken Chili - One more tip for the chili
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute