Cajun Gumbo
1/2 lb. Andouille sausage, cut into 1/4-inch slices
1/4 cup corn oil
1/2 cup flour
4 chicken breast, boneless, cut in large pieces
1/4 cup roux, medium to medium brown
2 cups chopped celery
1 cup yellow onion, chopped
1 green bell pepper, chopped
1 tbls. garlic, minced
3 cups okra, chopped
4 cups chicken broth
2 bay leaves
3 sprigs fresh thyme
3 dashes Cajun hot sauce
black pepper
white pepper
cayenne pepper
salt
1/4 cup parsley, chopped
1 cup fresh tomatoes, chopped
Brown sausage in skillet over high heat. Transfer cooked sausage to plage and add corn oil to the sausage grease in the skillet. Heat oil until very hot. To prepare the roux, gradually whisk in flour and cook for 5 to 6 minutes, whisking constantly. Flour mixture will turn from beige to light brown to medium brown. When roux is medium-brown, add chicken and vegetables and cook 2 to 3 minutes.
Add cooked sausage and remaining ingredients except parsley and tomatoes. Cook for 15 to 20 minutes, stirring occasionally. Remove bay leaves. Pour over rice and top with parsley and tomatoes.
Terri's Country Corner
Last updated September 3, 1998 by Terri
terriscorner@geocities.com
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