Here is one I created myself. It is based upon a standard gumbo recipe, I just
added a few things.
Russel's Three Sausage Gumbo
1 Roasted or Smoked Chicken (3 - 4 pounds) skinned and deboned
1/2 Pound Andouille Sausage, sliced
1/2 Pound Fresh Sausage, steamed and sliced
1/2 Pound Smoked Sausage, sliced
1 1/2 cup All Purpose Flour
1 cup Oil (lard will work, I prefer Canola)
2 cups Onions, diced
2 cups Celery, diced
1 cup Bell Pepper, diced
3 cloves Garlic, diced
2 Bay Leaves
3 Qts Chicken Stock
1 cup Merlot
2 cups Green Onions, sliced
1 cup Parsley, chopped
Salt and black pepper to taste
In large pot, heat oil over medium-high heat. when hot, whisk in flour and
continue to stir until the flour takes a light brown/chocolate color. Add
onions, celery, bell peppers and garlic and cook until vegetables wilted. Stir
in sausage and chicken and saute for 15 minutes. Add stock one ladle full at a
time stirring until smooth. Bring to a rolling boil and cook for an hour. Add
stock to maintain the liquid level as necessary. Add wine and cook for an
additional 15 minutes. Stir in green onions and parsley, season with salt and
pepper. Serve over steamed white rice.
Yields: about 12 servings
Notes:
- Steam the Fresh Sausage 15 minutes before slicing and adding to pot.
- Do not use Italian Sausage or a sausage with Anise or Caraway as the spices
will overpower the Gumbo
- If oil is on top of gumbo when adding the wine, mix 1 Tsp of flour with 1/4
cup of water and stir into gumbo. Repeat until all oil re-absorbed.
>Here's a fun one...
>
>Anyone have any favorite holiday recipes to share for the upcoming party
>month?
>
>:)
>
>
>Cheers,
>Erika
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