The Restaurant Chicken And Sausage Gumbo

Recipe Ingredients

6		Andouille sausage - (abt 1 1/2 lbs)
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Freshly-ground white pepper
1 teaspoon	5ml	Cayenne pepper
1 tablespoon	15ml	Paprika
2 cups	125g / 4.4oz	Cubed chicken breast meat
1/4 cup	59ml	Vegetable oil
1 cup	110g / 3.9oz	Chopped celery in large dice
1 cup	146g / 5.1oz	Chopped green bell pepper in large dice
1 cup	62g / 2.2oz	Chopped onion in large dice
1 tablespoon	15ml	Chopped garlic
1 cup	198g / 7oz	Butter - (2 sticks)
2 1/2		Chicken stock - (to 3 qts
		Okra - (optional)
		Hot cooked rice
		Fresh parsley or green onion - to garnish

Recipe Instructions

Cook sausages in shallow pan 15 minutes in 350-degree oven. Drain off grease. Slice sausage into 1-inch cubes. Combine flour with peppers and paprika in shallow bowl. Dredge chicken cubes in flour mixture. Reserve remaining flour mixture for later use.

Saute coated chicken cubes in large saute pan in vegetable oil until chicken is golden.

In 5-quart kettle, saute celery, bell pepper, onion and garlic in butter about 3 minutes. Add reserved flour mixture, sausage and chicken. Saute 3 minutes. Add stock and okra, if using, bring to boil and cook until heated through. Serve over rice; garnish with parsley or onions.

This recipe yields 4 quarts, 8 to 10 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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