Chicken Gumbo Recipe
by Jane Miller
- 1 (app. 3 lb.) broiler fryer, cut into pieces
- 1 lb. smoked sausage, sliced
- 1/2 cup bacon drippings
bunch green onions, sliced - 1/4 cup flour
- 2 chicken bouillon cubes
gumbo file - 1/2 t. pepper
- 1 lg. onion, chopped
- 1 green pepper, chopped
- 1 qt. Water
- 1/2 t. salt
- Hot cooked rice
- Brown chicken and sausage in hot bacon drippings in Dutch oven.
- Remove, drain well, reserving drippings.
- Saute onion and pepper in drippings until tender.
- Drain.
- Reserve 2 T. drippings and add flour, cooking over medium heat, stirring constantly to obtain a roux the color of a copper penny 10 – 15 minutes.
- Gradually add water to roux, stirring well.
- Add bouillon, sausage, onion, and green pepper.
- Cover and simmer 1 hour, stirring occasionally.
- Serve over rice. Add a small amount of file to each serving.
- Yield: about 2-1/2 quarts.