Alice's Chicken and Sausage Gumbo with Rice/Beets/Yams
 
 
Recipe By:
Recipe type: Gumbo
Ingredients
  • 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
Instructions
  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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/alices-chicken-and-sausage-gumbo-with-ricebeetsyams/