Treedawg's Chicken & Sausage Gumbo

Well, after many requests for recipes, many different answers and the season upon us for Gumbo, I finally took time to write out my recipe. My version of Gumbo I have cooked for over 30 years....................I have never shared this with anyone. It is a good prototype that I alter slightly depending on what I have available.


TREEDAWG'S CHICKEN & SAUSAGE GUMBO

INGREDIENTS:

2 Whole Chickens
(Leftover Turkey can be substituted)
1 Lb. Sausage
5 Yellow Onions Chopped
4 Bell Peppers Chopped
3 Bunches Green Onions Chopped
1 Bunch Celery Chopped
1 Clove Garlic (1 Tsp. Chopped)
5 Bay Leaves
1 Lb. Sliced Okra
½ Cup Lea & Perrins
2 Cups Oil
2-1/2 Cups Flour
Salt, Black Pepper, Red Pepper, White Pepper, Garlic Powder
Rice, French Bread, Tabasco, File’


RECIPE:

1) Make a Stock:
- Use a 4 Gallon Pot and 2 Gal. Water.
- Add Bay Leaves, 3 Tbs. Salt, 1 Tbs. Garlic Powder, 1 Tsp. each of Red, Black and White Pepper, 1 Onion and 3 Stalks Celery.
- Add cut up Chicken and/or Turkey Leftovers. Use everything including giblets. I save bags of Poultry scraps in my freezer for making Stock (Skin, Tails, Wing Tips, Carcass/Scraps, etc.).
- Cover and cook slow until meat is ready to de-bone (about 1 hour) and let cool.
- Remove all unwanted skin, bones, etc.
- De-bone Chicken and set aside in fridge for later.

2) Slice Sausage 1/4" Thick, brown in deep sided Skillet and set aside for later. Reserve rendered grease.

3) Make a Roux:
- Add 2 Cups Oil to rendered Sausage grease on low heat.
- Gradually whisk in 2-1/2 Cups Flour to heated oil.
- Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
- Add Lea & Perrins to Roux and blend.

4) Saute chopped Onion, Bell Pepper, Celery in Roux. These should be chopped and seasoned with Tony’s prior to starting.

5) Add Roux/Veggies to boiling Stock. Add water as needed. Chicken Broth can be substituted for water if desired.

6) Add Sausage, Okra and Garlic. Add all Green Onion except for about ½ cup to be saved for Garnish. Cover and cook on low heat for 1-1/2 hours stirring occasionally. Add seasoning to taste and water as needed.

7) Cut Chicken into bite size pieces and add to Gumbo. Cover and cook on low heat for ½ hour.

8) Serve over Rice, with Green Onions for Garnish and sliced French Bread. I always provide Tabasco and File for those who like it (if you don’t, someone will ask).