Kat's Chicken Breast Sweet Hot Italian Sausage Gumbo
1 lb Chicken breasts, skinned and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 lb Hot Italian sausage
1 lb Sweet Italian Sausage
1/2 cup Vegetable oil
1/2 cup All-purpose flour
2 cup Chopped onion (1 lg)
1 cup Chopped pepper (1 lg)
1 cup Chopped celery (2 ribs)
6 cup Water divided
1 tsp Black pepper
1 tsp Chopped garlic (2 cloves)
1/2 tsp Cayenne pepper
Method :
Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo. Next cook sausage and
then cut the links into small bite size 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. At this stage, 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. When
cooled, cut into bite-size pieces.
Add cooked sausage, 1 ts black pepper, 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 cooking.
Serve over rice with a tossed green salad and French bread on the side