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Louisiana Acadian "Cajun" Opelousas Chicken and Sausage Gumbo

Roux is a dark brown mixture made of Flour and Oil

cooked by stirring continously over a hot fire.

Two Large Fryers or Hens. Add 3 pieces of chicken for each quart of water...about 18 pieces of Chicken for 1 and 1/2 gallons of water.

Select super large pot, add water and 1/3 Pint of Roux (stirring continuously until Roux is completely dissolved), once boiling add all ingredients except (Chicken and Bouillon Cubes, Parsley and Green Onions)

Boil for 1 hour over medium heat. Add Chicken and Bouillon Cubes. Cook on medium boil for 30 minutes or until chicken is tender. Add Parsley and Green Onions 15 minutes before done.

Regular Recipe and the Spicy Recipe is whatever Pepper you want to add.

• 1 1/2 gallons water About 18 pieces of chicken ( 2 large fryers )
• 1/3 pint of Roux * Ordering information is at the end of this recipe.
• 4 Chicken Bouillon Cubes * Any brand of Chicken Bouillon cubes is OK.
• 2 lbs. (hot brand) Smoked Sausage or Smoked Tasso or Smoked Andouille
• 1/2 cup Parsley chopped *
• 2 stalks Celery chopped *
• 1/2 cup Green Onions diced *

• 3 Medium Onions chopped
• 1 large Bell Pepper chopped
• 4 teaspoons Cajun seasoning (adjust for smaller pots of gumbo)
• 2 teaspoons Salt (or season to taste) *
• 2 teaspoons Garlic Powder
• 1 teaspoon Red Pepper
• 1 Bannana Pepper
• 1 Jalapena Pepper
• 1 teaspoon Black Pepper
• 2 tablespoons Liquid Smoke

  ---

  Add plenty of Gumbo in a bowl over your cooked rice.

  Zatarain's Seasonings

  New Orleans, LA 70114

  Savoie's Seasonings

  Opelousas, LA 70570

  318.942.7241

 

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Last revised: Wednesday, August 26, 1998 11:25:32 PM

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