*  Exported from  MasterCook  *
                        * CHICKEN AND SAUSAGE GUMBO
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Poultry
                 Breakfast                        Ethnic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Chicken breasts, split in
                         - Half and boned
                         Salt to taste
                         Pepper to taste
                         Garlic powder to taste
    1       lb           Smoked sausage or kielbasa
      1/2   c            Vegetable oil
      1/2   c            All-purpose flour
    1       c            Chopped onion (1 lg)
    1       c            Chopped pepper (1 lg)
    1       c            Chopped celery (2 ribs)
    7       c            Water divided
    1       t            Black pepper
    1       t            Chopped garlic (1 clove)
      1/2   ts           Cayenne pepper
     Season chicken breasts lightly with salt, black
   pepper and garlic powder. If possible, do this the day
   before you cook the gumbo.  Next slice sausage into
   1/4-to-1/2 inch pieces.
     Make roux, using a cast iron or very heavy skillet
   that 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 minutes to cook and must
   be stirred constantly so that 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.
   Remove from heat.  Stir in onions, green peppers and
   celery, stirring constantly until roux stops getting
   darker. Bring to stove once more, and cook over low
   heat about five to seven minutes, stirring constantly.
     In a large dutch oven, bring 6 c of water to a boil,
   and add the roux, stirring to dissolve it thoroughly.
   Carefully add chicken and cook about 30 to 40 minutes
   or until chicken is cooked through.  Remove chicken,
   and set aside to cool.  Debone chicken, and cut into
   bite-size pieces.
     Add sausage, 1 c water, 1 ts black pepper and
   chopped garlic and cayenne to the pot, and simmer for
   35 to 45 minutes, uncovered, stirring frequently.
   Taste, and add salt, if necessary.  Stir in the
   chicken, and remove the gumbo from the heat.  skim
   surface to remove fat that sausage gives off during
     Serve over rice with a tossed salad and French bread.
     Note: Excellent.
   Posted in COOKING by: Joseph Vanicek 8/21/93
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