Spindletop Chicken and Sausage Gumbo

Posted January 28, 2020

Spindletop Chicken and Sausage Gumbo

Equal parts flour and oil
Salt and pepper
Broth from chicken
Red Pepper
Tabasco sauce
3-4 bay leaves
1 package frozen cut okra, or 2 cups fresh-cut okra
1 foot of sausage, boiled and cut into bite sized slices
1 cup diced celery
1 large bell pepper, diced
1 onion, diced (or scallions)
Dash of sage or thyme, if desired

To make roux: Use equal parts of flour and oil or shortening. Cook over medium or medium low heat, stirring constantly. If roux burns, do not use as it will ruin taste of gumbo. Cook until it thickens and is dark brown in color. Cook roux in heavy skillet but not a black skillet. Takes about 1 hour to make roux.

Cook chicken in enough water to cover, until tender; save broth to use in gumbo. Take chicken from broth and remove bones. Chicken can be cooking while making roux. Salt and pepper to taste. Put roux in a large enough container to hold all gumbo liquid and ingredients. Add broth to roux gradually until roux is dissolved. Add broth until consistency you desire. Add remaining ingredients. Cook on medium for 4-6 hours. Then simmer on low overnight or as long as possible. Pour over white rice or dirty rice when serving. Serves 10.