Page 29 - LCTrecipebook2020flipbook
P. 29
CHICKEN & SAUSAGE GUMBO
1 (4-5 lb.) chicken, cut into pieces In a large, heavy pot, heat oil until hot and gradually add flour, stirring continuously until well-blended.
Tony Chachere’s Original Lower heat and continue stirring until roux is chocolate brown. Add chopped onion, celery, bell
Creole Seasoning* pepper, and garlic.
4 tbsp. LouAna Vegetable Oil*
4 tbsp. flour Stir well and let vegetables begin to wilt. Slowly add water, stirring to dissolve roux. Add chicken and
2 large onions, chopped sliced smoked sausage and bring to a boil. Reduce heat and simmer 1½ hours or until meat is tender.
2 stalks celery, chopped Add additional seasoning along with green onions and parsley. Yield: 10 servings
1 green bell pepper, chopped
4 cloves garlic, minced Serve in soup bowls with Prairie Ronde Rice.*
1 lb. Savoie’s Smoked Sausage*,
sliced
3 qt. water
3 tbsp. green onions, chopped
3 tbsp. parsley, chopped
*St. Landry Parish product
ST. LANDRY PARISH
St. Landry Parish is gumbo for your soul! We’re a rural, heritage destination in South Central
Louisiana, a place with Cajun spirit and Creole soul.
337-948-8004 | CajunTravel.com
29
