Page 23 - LTATravelvacationRECIPEbook2019flipbook
P. 23
Chicken & Sausage Gumbo
Yield: 10 servings Season chicken to taste with Tony
Chachere’s Original Creole
1 (4-5 lb.) chicken, Seasoning.*
cut into pieces
Tony Chachere’s Original In a large heavy pot, heat oil until
Creole Seasoning* hot and gradually add flour, stirring
4 tablespoons LouAna continuously until well-blended.
Vegetable Oil* Lower heat and continue stirring
4 tablespoons flour until roux is chocolate brown.
2 large onions, chopped Add chopped onion, celery, bell
2 stalks celery, chopped pepper and garlic.
1 green bell pepper, chopped
4 cloves garlic, minced Stir well and let vegetables begin to wilt. Slowly add water, stirring to dissolve roux. Add chicken and
1 lb. Savoie’s Smoked sliced smoked sausage and bring to a boil. Reduce heat and simmer 1 ½ hours or until meat is tender.
Sausage*, sliced Add additional seasoning along with green onions and parsley.
3 quarts water
3 tablespoons green onions, Serve in soup bowls with Prairie Ronde Rice*
chopped
3 tablespoons parsley, Recipe courtesy of St. Landry Parish Tourist Commission.
chopped
*St. Landry Parish Product
337-948-8004 | CajunTravel.com
22 23
