January 21, 2010

Be Prepared Mardi Gras Is Coming, Time For Some Of George's Chicken & Sausage Gumbo!


Only a 3 weeks till Fat Tuesday, so its time to hone your skills and make a big pot of  George's Quick and Easy Gumbo. I was going to hold this post till it was a little closer but then I thought nope, you will want to make sure you have all the ingredients on hand and that you have test and love your gumbo so you can make a pot for guests. I say that because every time I give it out some people think they have to add to this recipe to get that authentic cajun taste. George is a born and raised cajun and this recipe is perfect.... you will love it.

GEORGE’S QUICK AND EASY GUMBO


Description:

This recipe is phenomenal. George cooks a couple of huge pots of this gumbo for the entire dealership every year (including customers). I want to tell you this is good eating!
Ingredients:
1 Bag Louisiana Fish Fry Products Cajun Gumbo Mix (a powdered roux)
2 Lbs Sausage (Kielbasa or Andouille) Sliced 1/4” thick
2 Large Onions - Cut into small pieces
2 Bell Peppers – Cut into small pieces
1 Bunch Celery – Cut into small pieces
2 Whole chickens precooked, deboned and cut up
2 cans Rotel tomatoes and green chilies
2 tsp minced garlic
2 tsp Tony Cacherie’s creole seasoning
1 Very large Gumbo Pot
Directions:
Boil 3 quarts water with onions, bell peppers, and celery for 30 minutes. Blend Cajun gumbo mix in 1 cup cold water and add to boiling mixture with sausage, rotel tomatoes, garlic, creole seasoning and chicken stirring constantly scraping the bottom to prevent scorching. Boil for antother 10 minutes. Add okra (optional shrimp & scallops) for another 5 minutes. Turn off, it’s done. Let sit al long as you can stand it. Keep warm in a crock pot. Serve over hot cooked race. Use Tobasco if you like. Gumbo is best after 2-3 days in the refrigerator. But those that live in the Birmingham, AL area remember the most important thing is to share your Gumbo with George… its only fair!
Number Of Servings:  A Whole Mess
Preparation Time:   Just a little bit
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