The F.U.N. Place Recipe Box Archives

Chicken-Sausage Gumbo

1 hen, cut up
1-2lbs sausage, sliced
1 onion, chopped
1/2 cup parsley, chopped
Tops of 5 green onions, chopped
Water

Roux:

1 cup Oil
1 cup Flour

First you make a roux. Heat the oil in a large, heavy cooking pot. When it is hot, add the flour gradually, stirring constantly. On medium heat, stir the flour and oil mixture until it is dark brown and grainy consistency. Add onion and brown that.

When the roux and onion is really brown, add 1 cup HOT water. Stir together. Add more water. Then add the chicken and sausage. Add salt and pepper and any other seasonings.

Let simmer for 1-2 hours, straining off the oil that floats to the top. 20 minutes before serving, add the chopped parsley and green onion tops. Serve over rice, like a thick soup. Potato salad and french bread go great.

Posted by Foofee on March 21, 1998

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