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| Chicken and Sausage Gumbo |
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1/3 C all-purpose flour |
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1/4 C cooking oil |
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1/2 C chopped onion |
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1/3 C chopped celery or green pepper |
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4 cloves garlic, minced |
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1/4 tsp. black pepper |
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1/4 tsp. ground red pepper |
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3 C chicken broth, heated |
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8 oz. andouille or smoked sausage, quartered lengthwise and cut into 1/2 inch slices |
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1 1/2 C sliced okra or one 10-oz. package frozen cut okra, thawed |
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2 bay leaves |
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1 whole large chicken breast, skinned, boned, and cut into bite-size pieces |
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2 cups hot cooked rice |
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For roux (pronounced roo), in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is dark reddish brown. |
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Stir in onion, celery or green pepper, garlic, black pepper, and red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often. |
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Gradually stir in hot chicken broth, andouille or smoked sausage, okra, and bay leaves. Add chicken. Bring to boiling; reduce heat. Cover; simmer 20 to 30 minutes or till tender. Discard bay leaves. Serve over rice. If desired, garnish with a carrot top |
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