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Ingredientes
- 1 lb Chicken breasts, skinned and boned Salt to taste Pepper to taste Garlic pwdr to taste
- 1 lb Warm Italian sausage
- 1 lb Sweet Italian Sausage
- 1/2 c. Vegetable oil
- 1/2 c. All-purpose flour
- 2 c. Minced onion (1 lg)
- 1 c. Minced pepper (1 lg)
- 1 c. Minced celery (2 ribs)
- 6 c. Water divided
- 1 tsp Black pepper
- 1 tsp Minced garlic (2 cloves)
- 1/2 tsp Cayenne pepper
Direcciones
- Season chicken breasts lightly with salt, black pepper and garlic pwdr.
- If possible, do this the day before you cook the gumbo. Next cook sausage and then cut the links into small bite size pcs.
- Make roux, using a cast iron or possibly very heavy skillet which is very clean.
- Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon.
- Roux will take about 3 to 4 min to cook and must be stirred constantly so which it does not burn. If you see black specks in the roux, it has burned and you must start over again.
- As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown. At this stage, remove from heat. Stir in onions, green peppers, and celery, stirring constantly till roux stops getting darker. Bring to stove once more, and cook over low heat about five to seven min, stirring constantly.
- In a large dutch oven, bring 6 c of water to a boil, and add in the roux, stirring to dissolve it thoroughly. Carefully add in chicken and cook about 30 to 40 min or possibly till chicken is cooked through. Remove chicken, and set aside to cold. When cooled, cut into bite-size pcs.
- Add in cooked sausage, 1 ts black pepper, minced garlic and cayenne to the pot, and simmer for 35 to 45 min, uncovered, stirring frequently.
- Taste, and add in salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. Skim surface to remove fat which sausage gives off during cooking.
- Serve over rice with a tossed green salad and French bread on the side.
- Note: Excellent, IMHO if done correctly.
- Gumbo which I changed a bit. I prefer the spicy of the sausage and it is certainly spicy if you use some well flavored Italian link sausage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 550g | |
| Recipe makes 6 servings | |
| Calories 803 | |
| Calories from Fat 595 | 74% |
| Total Fat 66.4g | 83% |
| Saturated Fat 18.62g | 74% |
| Trans Fat 0.48g | |
| Cholesterol 143mg | 48% |
| Sodium 1162mg | 48% |
| Potassium 673mg | 19% |
| Total Carbs 15.25g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.85g | 2% |
| Protein 34.86g | 56% |
