By txbbwlover48 on Wednesday, November 8, 2006 - 8:26 pm:
Chicken and Sausage Gumbo II 2 chicken fryers cut up and skinned 2 lb polish kielbasa cut into 1 inch slices 1/2 cup roux dark brown in color 2 onions, chopped 2 bell peppers, chopped 6 cloves garlic, minced or crushed 6 stems celery, chopped In roux: Saute chicken, onions, bell pepper and celery until well coated and onions a little softer. Add 2 quarts water (boiling).
Bring to boil add: 1 tsp poultry seasoning Creole seasoning to taste 1 tsp gumbo file 1/4 cup Worcestershire sauce 2 tbs Kitchen Bouquet 1 tbs dried basil 2 whole bay leaves (remove before eating) 1/2 tsp ground thyme 1/2 tsp hickory smoke flavoring 4 beef bouillon cubes 4 chicken bouillon cubes Sausage and garlic Cook 2 to 4 hours. Serve over rice.
