It dawned on me I have a CD a nice Cajun fella sent me many moons ago and it has recipes for just about any kind of swamp food a person might like. I will post this one which looked fairly good cept Ruth clearly forget to add the okry and the chicken and meat needs browning up but tweak it for yourself..lol. There is a bunch more if somebody wants a particular Cajun recipe of some sort give a holler. I dont want to bury this place in recipes. I will try to figger out who sent the CD to give them credit. PS she also got the Trinity screwed up. She must be a transplanted yankme of some sort. Forget I posted this recipe. Thanks.
Chicken and Sausage Gumbo, Ruth’s
Ruth Onellion, Alexandria, LA
1 large fryer
1 lb smoked sausagecut into 1/4" wheels
1 1/2 onion, chopped, divided
1 1/2 c celery, chopped, divided
1 bell pepper, chopped
1 tsp minced garlic
1 c flour
1 c oil
1 tsp thyme
1 large bay leaf
1/2 tsp basil
2 tsp Tony Chachere’s Creole Seasoning
1 tbs tomato paste
The Broth and the Chicken:
Put chicken in water to cover, about 2 1/2 quarts.
Add 1/2 onion, 1/2 c celery, thyme.
Cook until the chicken is done.
Remove from bones, put aside.
Reserve stock (Add additional chicken broth if necessary to maintain 2 1/2 qts)
Make a medium roux, about color of peanut butter.
Add the remaining vegetables and garlic to the roux to wilt.
Set aside.
Brown the sausage.
Add chicken, sausage, basil, bay leaf, Tony’s, tomato paste and stock to the roux mixture and simmer for 2 hours.
Serve over hot rice.
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Chicken and Sausage Gumbo, Ruth’s
Ruth Onellion, Alexandria, LA
1 large fryer
1 lb smoked sausagecut into 1/4" wheels
1 1/2 onion, chopped, divided
1 1/2 c celery, chopped, divided
1 bell pepper, chopped
1 tsp minced garlic
1 c flour
1 c oil
1 tsp thyme
1 large bay leaf
1/2 tsp basil
2 tsp Tony Chachere’s Creole Seasoning
1 tbs tomato paste
The Broth and the Chicken:
Put chicken in water to cover, about 2 1/2 quarts.
Add 1/2 onion, 1/2 c celery, thyme.
Cook until the chicken is done.
Remove from bones, put aside.
Reserve stock (Add additional chicken broth if necessary to maintain 2 1/2 qts)
Make a medium roux, about color of peanut butter.
Add the remaining vegetables and garlic to the roux to wilt.
Set aside.
Brown the sausage.
Add chicken, sausage, basil, bay leaf, Tony’s, tomato paste and stock to the roux mixture and simmer for 2 hours.
Serve over hot rice.
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