Cajun Gumbo

1. 1

   Cut sausage into 1/2-inch slices. Place sausage and water to cover in a large skillet; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from heat; drain well, and set aside.

2. 2

   Saute green pepper, chopped onion, celery, and garlic in 2 tablespoons butter in a large stock pot until tender. Add chicken, and cook until browned on all sides; remove from heat, and set aside.

3. 3

   Melt remaining butter in a large skillet over low heat; add flour, stirring until smooth. Cook over medium heat, stirring frequently, 45 minutes or until roux is the color of a copper penny. Add chicken broth, parsley, thyme, oregano, basil, cumin, and tarragon; stir until well blended.

4. 4

   Add roux mixture, water, shrimp, oysters, crab meat, green onion, tomato paste, bay leaf, and reserved sausage to sauteed vegetables and chicken in stock pot; stir until well blended. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.

5. 5

   Remove chicken from gumbo; cool. Remove chicken from bones; cut meat into bite-size pieces, and return to gumbo. Remove and discard bay leaf. Stir in salt, pepper, and hot sauce.

6. 6

   Serve gumbo immediately over hot cooked rice in individual serving bowls.

* Per serving · 4 servings · Values may vary.