Cooking for a Large Group - try Gumbo!
Patricia Griffith's web site: www.southernoven.com
Chicken & Louisiana Beef Hot Link Beef Sausage Gumbo
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1 ½ lbs. Louisiana hot link sausage
1 tbsp. red pepper
2 tbsp. garlic powder
5 lbs. boneless baked chicken breast or thigh meat, cut in 1 inch pieces
4 bay leafs
Tbsp. Vegetable Oil
2 tsp Oregano
½ cup butter
2 tsp. Hot pepper sauce
4 cups chopped onions
1tsp thyme
3 tbsp. minced garlic
2 cups red bell pepper
2 cups green bell pepper
2 cups finely chopped celery
1 bunch of green onions
7 ½ cups water
30 oz. chicken broth
¼ chicken flavored granules
2 cups of dark roux
½ tsp white pepper
½ tsp black pepper
3 cups of okra, if desired
Method:
Warm up a large gumbo pot over medium heat, then reduce to low heat. In a seperate cooking pot, sauté beef link sausage with vegetable oil over medium high heat until sausage begins to brown (about 4-5 minutes). Transfer sausage to the gumbo pot. Saute chopped onions, celery , bell pepper, and minced garlic in a separate skillet with butter for 8 to 10 minutes. Transfer sautéed vegetables, bouillon granules, and chicken broth into the gumbo pot. Cook for 3 minutes stirring constantly. Add chopped chicken, hot pepper sauce, garlic powder, white pepper, red pepper, black pepper, bay leafs, oregano and thyme to gumbo pot. Crumble in dark roux (Tony Chachere's Instant roux mix) and add water stir well. Bring to boil over medium/high heat for two minutes constantly stirring. Reduce heat, and cook gumbo on a low boil for 40 minutes. Add frozen okra (if desired). Simmer for 10 minutes. Skim oil over the top and serve with rice. Yields 25 servings.
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