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Plated up Chicken and Sausge Gumbo with Rice, Beets and Yams as a side

Alice’s Chicken and Sausage Gumbo with Rice/Beets/Yams





Alice's Chicken and Sausage Gumbo with Rice/Beets/Yams
Recipe type: Stock
Recipe By:
  • 2 onions, sliced
  • 2-4 whole carrots, cut up
  • 2 celery stalks, cut up
  • 3-4 garlic cloves
  • 2 gallons water
  • 2-3 fryers, cut into pieces, seasoned
  • 1 hen, cut into pieces, seasoned
  • 2 bay leaves
  1. In 12 qt. stock or gumbo pot, add the above ingredients. Simmer until chicken is tender (about 1-1 ½ hours).
  2. Remove chicken and strain out the stock. You can discard the veggies. Cool chicken and debone and break into bite-size pieces. This can be done a day or two ahead if you like.
*****Turn off until ready to serve. Before storing gumbo in refrigerator, make sure it is completely cool. It will spoil very easily. It is better to put it into several containers rather than one large container. It will cool faster. If you are freezing, it does not matter what size container because it will cool faster in freezer.
Alice's Chicken and Sausage Gumbo with Rice/Beets/Yams
Recipe type: Gumbo
Recipe By:
  • 2 large onions, chopped
  • 2 green bell peppers, chopped
  • 4 celery stalks, chopped
  • 3 T. minced garlic
  • Canola oil
  • Dark roux (Savoie’s)-1 to 1 ½ qts. (you can use Fat Free Roux if you like-will have to add Kitchen Bouquet to darken the roux.)
  • 2 cans Rotel
  • 1 can stewed tomatoes
  • 4 bay leaves
  • 6-8 links of good quality smoked sausage
  • Salt, red/black pepper
  • 1-2 bunches chopped green onions
  • 1 bunch fresh chopped parsley
  • Water
  • Gumbo File---Boiled Eggs----Baked Yams----Hot Rice
  1. In gumbo pot, add a little canola oil and sauté the onions, bell peppers, celery and garlic.
  2. Add the Rotel and tomatoes. Sauté for about 3 minutes.
  3. Add the about half of the stock. Gradually add the roux and blend well. Add more stock and if more roux. You decide how dark and thick you want the gumbo to be.
  4. Add the chicken, sausage and bay leaves.
  5. If you need to add more liquid and have no more stock just add plain water.
  6. Bring to a boil and then simmer for 1 hour. Taste for seasoning.
  7. Add green onions and parsley.
  8. Serve over hot rice with baked yams, boiled eggs, etc.
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