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 Chicken and Turkey Sausage GumboFebruary, 2001 Serves 10-12 / Some people call gumbo the bouillabaisse of New Orleans, a link especially valid for seafood gumbo. This chicken and sausage variation comes from Cajun Country, away from the seafood-crazed cookery of the Louisiana coast. 1 3-pound chicken, quartered 1 1/2 gallons water 1 pound spiced turkey sausage 3 tablespoons vegetable oil 1/2 cup unbleached all-purpose flour 3 cups diced onions 2 cups diced green bell pepper 2 cups diced celery 4 cloves garlic, minced 1 bay leaf 1 teaspoon ground red pepper 3 tablespoons salt 1 teaspoon black pepper 3-4 green onions, diced Steamed white rice 1. Cover chicken in water and boil in heavy stockpot for about 90 minutes. Remove and discard skin and bones, retaining meat and stock. Cut meat into bite-sized pieces. 2. In sauté pan, brown sausage. In a second skillet, heat oil over medium high heat and add flour, stirring until it becomes a nut-brown roux. 3. Add vegetables to roux and cook until limp, about 7 minutes. Combine vegetable mixture with 16 cups stock and browned sausage in soup kettle. 4. Simmer for 30-40 minutes, then add seasonings and chicken. Serve over steamed white rice. Photography by: Priscilla Montoya Calories 527,Fat 13,Perfat 23,Cholesterol 86,Carbo 68,Protein 32,Fiber N/A,Sodium N/A |