Chicken and Sausage Gumbo
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 cup all-purpose flour
- 1/4 tsp black pepper
- six pieces bacon ( 3/4 cup bacon grease) measure i
- 1 pound smoked sausage sliced (new orleans uses andouille sausage)
- four large chicken breast cooked and shredded - about 3 pounds
- one large onion chopped fine
- 1 cup green pepper chopped fine
- 1 cup celery chopped fine
- 64 ounces-(8 cups) chicken stock
- four cloves garlic minced
- two bay leaf
- one tsp cajun seasoning
- one tsp salt
- 1 & 1/2 tsp dried thyme
- 2 tb worcestershire sauce
- 1 tb file powder
- Carbohydrate 8.99391011695611 g
- Cholesterol 23.0576121416667 mg
- Fat 10.7967309210632 g
- Fiber 0.527925011918073 g
- Protein 5.68064341190283 g
- Saturated Fat 3.54445386820152 g
- Serving Size 1 1 bowl (66g)
- Sodium 474.71807521688 mg
- Sugar 8.46598510503804 g
- Trans Fat 1.58074677273854 g
- Calories 158 calories
Season Chicken Breast with salt, pepper, & garlic.Bake 350 degrees for about 30 minutes.Chop chicken up.Cook 6 pieces of fatty bacon in a large dutch oven. You should have about ¾ cup of bacon grease.Remove bacon and crumble.Slowly whisk in the flour. Stir constantly until it is a medium brown color, lower the temp to avoid burning. This will take 20 to 30 minutes. Be patient and watch it close while you are stirring it. Do not let it burn.Whisk in 32 ounces of chicken broth.Chop the onion, green bell pepper, and celery super fine.Add the onion, green bell pepper, and celery to the roux.Insert the seasonings and Worcestershire sauce to the roux.Add in the other 32 ounces of broth.Add in chopped chicken, chopped sausage, and crumbled bacon.Cover and simmer at least an hour or cook on low 4 hours in crock pot.Add the File Powder 30 minutes before serving.Serve over rice with green onions. Serves 8 to 10.
