Sausage Gumbo Recipe

• 1 lb smoked Sausage (cut into thin slices)
• 3 Chicken breasts (cut into ½ inch cubes)
• ¾ lb Shrimps (shelled and deveined)
• 4 large Potatoes (peeled and cut into ½ inch cubes)
• ¼ cup Vegetable oil
• ¼ cup Flour
• 1 ¼ cup Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 cup Celery (finely chopped)
• 6 cups Chicken stock
• 2 Bay leaves
• 1 ½ tsp Thyme (dried)
• 1 tsp Oregano (dried)
• 1 tsp Salt
• 2 tsp black Pepper (ground)
• 2 cup Corn kernels (frozen)
• White Rice (cooked)

• Take a large frying pan and cook the sliced smoked sausage until brown.
• Add the chicken pieces and stir fry until tender.
• Remove the sausage and chicken.
• In the same skillet, cook the potatoes in the sausage drippings over low heat until brown.
• To make the roux, take a pan and heat some oil. Then whisk in the flour.
• Stir over medium heat until dark brown.
• Transfer the roux to a large pot.
• Add the onions and garlic to the roux and cook over medium-high heat until golden.
• Now add the celery and cook for about 5 minutes more or until tender.
• Stir in the chicken broth.
• Add the potatoes and then add the spices.
• Bring to a boil and then reduce heat to a simmer, cover and cook for about 30 minutes.
• Now add the sausage and chicken and cook slowly for another hour.
• Add the corn and shrimps and cook 5 more minutes
• Serve hot over cooked rice.

Recipe 2

• 16 oz smoked Sausage (sliced)
• 1/3 cup Flour
• 1/3 cup Cooking oil
• 3 cups Chicken broth
• 2 cups Chicken (cooked)
• 2 cups Okra (sliced)
• 1 cup Onion (chopped)
• ½ cup green Pepper (chopped)
• ½ cup Celery (chopped)
• 4 cloves Garlic (minced)
• Salt (to taste)
• ½ tsp Pepper
• ¼ tsp red Pepper (ground)
• White Rice (boiled)

• For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
• Cook over medium flame for 4 minutes, stirring constantly.
• Reduce heat.
• Cook until roux is dark reddish brown. Once done let the roux cool.
• Add chicken broth to a cooker.
• Stir in the roux.
• Add the sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper.
• Cover and cook on low heat until done.
• Serve with hot cooked rice.