chicken & sausage&seafood gumbo

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By Brandy Border-Rodriguez
from Huntington, WV

Ingredients For chicken & sausage&seafood gumbo

  • 1
    chicken, about 2 pounds
  • 1 1/2 lb
    okra, fresh
  • 1 lg
    onion, chopped
  • 2 Tbsp
  • 16 oz
    smoked sausage
  • 16 oz
    tomatoes, canned
  • 2 Tbsp
  • 3 qt
  • 1 lb
    shrimp,crab or crawfish

How To Make chicken & sausage&seafood gumbo

  • 1
    Cut up chicken, remove skin if you like.
  • 2
    Dredge the chicken with flour salt and pepper then fry it in a heavy iron skillet until brown.
  • 3
    Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana \'Andouie\', if available.
  • 4
    After the chicken is browned, place sausage in the same skillet and brown it on both sides.
  • 5
    Save the grease from chicken and sausage.
  • 6
    Fry the tomato, onion and okra in about 2 tablespoons shortening or oil, until they become tender.
  • 7
    Make a roux with 2 teaspoons oil and 2 teaspoons flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it.
  • 8
    Do not burn the roux... just make it real dark.
  • 9
    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.
  • 10
    Cook slow, add water if needed. ADD SEAFOOD DURING LAST 1/2 HOUR
  • 11
    The okra will thicken the gumbo as it cooks.

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