Bradley's Country Store

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
  1. Brown chicken and sausage in hot bacon drippings in Dutch oven.
  2. Remove, drain well, reserving drippings.
  3. Saute onion and pepper in drippings until tender.
  4. Drain.
  5. 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.
  6. Gradually add water to roux, stirring well.
  7. Add bouillon, sausage, onion, and green pepper.
  8. Cover and simmer 1 hour, stirring occasionally.
  9. Serve over rice. Add a small amount of file to each serving.
  10. Yield: about 2-1/2 quarts.