Chicken/Sausage Gumbo, an old Traditional
This is not the traditional
method of cooking gumbo, however, you'll be pleasantly surprised
with the outcome!
2 chickens cut up (3 lb. per bird)
3 tbs. Glace de Poulet Gold
4 med. onions chopped
4 stalks celery chopped
1/2 bell pepper chopped
1 cup green onion tops chopped
1/2 cup parsley chopped
1 tablespoon gumbo filé
Louisiana Hot Sauce
2-3 links of your favorite smoked Sausage chopped in bite-sized
7 to 8 quarts of water
3/4 cup all purpose flour (for roux)
Salt and fresh ground black pepper to taste
In a 12 quart pot on a medium fire make a dark roux
then sauté the
onions about 15 minutes browning them lightly. Add celery and bell pepper and sauté another 15 minutes.
While cooking the above lightly brown the
larger pieces of chicken. Use a large skillet with a little cooking
oil and insert a few less pieces than would cover the bottom of the
Add the chicken to the sautéed vegetables,
deglaze the skillet and add liquid to chicken and vegetables. Add
water and bring to a boil. Remove 3/4 of a cup of hot water from the
pot and add the Glace de Poulet Gold to dissolve and add back to the
gumbo pot. Glace de Poulet Gold is a rich brown chicken stock and is
used by many chefs.
Add green onions and seasonings and cook for about 45 minutes or
until chicken is done at a slow rolling boil. Add the sausage and parsley and thickener
if desired (see note #1 below) Continue to cook for another 15 minutes .
Add filé, stir and turn the fire off.
Serve in a bowl over a little cooked rice.
1. Add a little instant roux or brown gravy mix to thicken if you wish.
In South Louisiana, gumbo is traditionally served with French
bread and potato salad. This big pot of gumbo will feed at least 12
or more people.
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