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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jo Grayson
  • 3 split fryer chicken breasts or 1 cut-up fryer
  • 1 lb. Andouille sausages, sliced into bite-sized pieces
  • 3 large onions
  • 6 celery stalks
  • 1 large bell pepper
  • 6 garlic cloves
  • 2 bay leaves
  • Cayenne pepper, Worcestershire sauce and salt, to taste
  • Green onion tops, sliced
Preheat oven to 400 degrees.
Season the chicken with Creole seasoning mix. Slice sausages into bite-sized pieces. Place meat uncovered into oven for 30 minutes or until brown.
Make roux. Chop vegetables and finely chop garlic. When roux is a dark caramel color, add vegetables and simmer for at least 15 minutes. Add one quart of water and season with cayenne, Worcestershire sauce and salt, to taste. That makes a gumbo.
Add meats to gumbo and cook on medium to high heat until meat breaks away from the bone (about 30 minutes). Let it sit and cool for flavors to absorb. Remove the chicken, debone it and return the meat to the pot.
Reheat the gumbo before serving. Good side dishes to serve with it are potato salad and hot French bread.
(This recipe was contributed as part of a "Cook of the Week" feature.)

The Spencer Group - Click for Website
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New College Institute - Click for Website