Brady Kidder's Recipe

Chicken and Sausage Gumbo

Category: Recipes

Ingredients:
4 quarts chicken stock
16 ounces dark roux
1/3 cup chicken base
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 roasting chicken (approx. 7 lb. cut up)
1 pound fresh pork sausage
2 medium onions diced
1 green bell pepper diced
2 ribs celery diced
1 tablespoon minced garlic
1/2 pound smoked sausage sliced into bite size rings

Heat 1 quart of stock to near boiling in a 12 qt. stock pot.
Whisk in the roux, then add the remaining stock.
Add the chicken base, white pepper, black pepper, and cayenne pepper. Simmer on medium low heat stirring often, scraping the bottom of the pot, for 45 minutes. Raise the heat to medium high and add the chicken and uncut fresh sausage to the pot. Cook for 30 minutes stirring occasionally. Remove the fresh sausage and set aside to cool slightly. Add the diced vegetables to the pot with the chicken and cook an additional 30 minutes. Slice the fresh sausage into 1 ½ inch pieces and add it to the pot with the sliced smoked sausage and cook stirring occasionally for 30 minutes.

Serve with hot cooked rice.