*  Exported from  MasterCook  *
 
                   Queen Ida’s Chicken and Sausage Gumbo
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Cajun                            Gumbo
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   48      ounces        Chicken broth
    6 1/2  cups          Water (see note)
    3 1/2                Chicken *
                         Stalks of 1 bunch parsley -- chopped
      1/4  medium        Yellow onion
    1      tablespoon    Salt -- or to taste
    1      tablespoon    Cayenne
    1 1/2  teaspoons     Black pepper
                         Oil
    1      cup           To 1 1/4 cups roux -- at room
 					
    1 1/2  pounds        Smoked sausages or smoked -- links **
    1      cup           Chopped parley leaves
      3/4  cup           Chopped green onions
      1/2  cup           Chopped celery
                         About 1 1/2 teaspoons file -- powder
                         Cooked rice (about 8 cups)
 
 * cut into serving pieces, with neck and upper back separated ** (spicy or
 mild), cut into 1/2-inch slices 
  The amount of roux needed to thicken this gumbo will vary with the type of
 chicken used, since some of the liquid will evaporate during the long
 cooking needed with a stewing hen or a large roaster.  If using small frier
 pieces that cook quickly, use 1 1/4 cup roux; if using a larger or tougher
 chicken, use just 1 cup.  For the richest flavor, start the stock cooking
 first, and let it simmer while you measure and cut up the other ingredients.
 
  Bring chicken broth and the water to a boil in a large stockpot. Add the
 neck and back (and wingtips, heart, gizzard and feet, if desired), the
 parsley stalks and the yellow onion.  Return to a boil; skim, reduce heat,
 and simmer while preparing other ingredients.
 
  Mix together the salt, cayenne and black pepper, and season the remaining
 chicken pieces on both sides with the mixture (reserving any extra seasoning).
 
  Film a large skillet with oil and, over high heat, lightly saute the
 chicken pieces on both sides just until they begin to color.  (Or, you can
 broil chicken briefly, about 5 minutes per side, turning once.) Do not
 totally brown the chicken; cook it only long enough to tighten the meat and
 seal in the juices.  Reserve chicken pieces.
 (Add any juice from the bottom of the broiling pan to the stock.) 
  Return stock to a boil, remove from heat and, stirring strongly, blend in a
 large spoonful of the room-temperature roux.  Return pot to low heat so the
 liquid bubbles gently but does not boil, and gradually stir in the remaining
 roux, a little at a time, until the liquid thickens slightly. This process
 will take 5 to 10 minutes.
 
  Add sausages and parley to the stock and simmer, uncovered, for 20 to 30
 minutes.
 
  Drop the chicken pieces carefully into the stock, add any reserved
 seasonings, and simmer uncovered, stirring occasionally, for 20 to 30
 minutes.  Adjust heat to maintain a steady simmer; DO NOT BOIL.
 
  Add green onions and celery and continue to simmer until chicken is cooked
 through but not yet falling off the bone (about 15 minutes longer for a
 fryer, 1 hour longer if using a tough stewing hen).  As chicken simmers,
 tilt the pot and, using a large metal spoon, skim excess fat from the
 surface of the broth.  Taste carefully and correct seasonings if needed.
 Remove any chicken parts you don't want to serve (such as feet, neck, upper
 back).  [Do NOT remove if you're gonna serve it to ME... S.C.] If liquid has
 gotten too thick (it should not be as thick as a stew), stir in a little
 more broth or water and simmer briefly to blend flavors. Serve gumbo hot
 over a mound of rice.
 
  NOTE:  if there is no time to simmer the neck and back, replace water with
 a light (uncondensed) chicken broth.
 
  Serves 5 or 6.
 
  GUMBO FILE:
 
  Sprinkle about 1/4 teaspoon file power into each person’s empty gumbo bowl,
 then spoon in the gumbo and rice and stir together.
 
  CHICKEN OKRA GUMBO:
 
  Wash 1 pound okra, trim off the heads and tough tails, and cut into
 1/4-inch slices.  Make gumbo as above, but decrease roux to 2/3 cup.
 Once the roux has been stirred into the liquid, add all the okra at once.
 (Gumbo liquid will suddenly become much thicker.) Proceed as above, cooking
 the gumbo for at least 45 minutes after adding the okra, or until okra is
 very tender.  Although gumbos combining both okra and file powder are rare,
 file powder may be sprinkled into the gumbo bowls if desired.
 
  Posted by Stephen Ceideberg; August 27 1992.
 
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