chicken and smoked sausage gumbo

Recipe from: 6/1/2007 12:00:00 AM
chicken

Ingredients 15
Servings 6
Time 20

Ingredients

  • 250
    ml
    (1 cup) cooked rice
  • 3
    bay leaves
  • 15
    ml
    (1T) chopped fresh parsley
  • 1
    green pepper, deseeded and chopped
  • 45
    ml
    (3T) margarine
  • 4
    smoked chicken breasts, cut into small portions
  • Salt and cayenne pepper to taste
  • 125
    ml
    (½ cup) sunflower oil
  • 2
    Litres
    (8 cups) chicken stock
  • 1
    large onion, chopped
  • 125
    ml
    (½ cup) flour
  • 250
    g
    good quality smoked sausage
  • 2
    celery sticks chopped
  • 250
    g
    Okra, sliced (optional)
  • 15
    ml
    (1T) chopped fresh thyme
 

Method

60
 
1. In a large saucepan mix together oil and flour and cook over medium heat to achieve desired colour of roux +/- 10 minutes. Add chicken stock and blend until smooth.
2. In another large saucepan heat margarine, add onion, green pepper, celery, bay leaves and thyme. Cook stirring until vegetables are soft.
3. Season chicken with salt and cayenne pepper, add to vegetables and cook for 5minutes, add sausages and okra, if using, cook for a further 10 minutes.
4. Pour stock mixture into chicken sausage mixture, mix well and bring to the boil. Lower heat and simmer for 45 minutes. Skim off excess oil, remove bay leaves and check seasoning.
5. To serve, spoon cooked rice into warm serving bowls and top with a generous serving of soup.
 

Read more on: steam  |  poultry  |  slow cook  |  pressure cook
 

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