Chicken and Sausage Gumbo
- In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or until mixture is caramel-colored, stirring constantly.
- Add onion, sweet pepper, celery, and garlic; cook 5 minutes. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken and water to pot along with sausages, salt, ground red pepper, and black pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until chicken is tender and no longer pink. Skim off excess fat. Remove chicken pieces from gumbo, if desired.
- When bones are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or until chicken is heated through. Serve over rice. Makes 10 servings.
From the Test Kitchen
Prepare flour-oil mixture; cool. Transfer to jar or refrigerator container; cover and chill up to 2 days before using.
Nutrition Facts (Chicken and Sausage Gumbo)
- Per serving:
- 462 kcal cal.,
- 36 g fat
- (9 g sat. fat,
- 57 mg chol.,
- 487 mg sodium,
- 33 g carb.,
- 1 g fiber,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet