NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank
INGREDIENTS
4-6 cups Homemade Chicken Stock (here) 2 cups Pre Cooked Wood Roasted Chicken Meat (Rotisserie Chicken works well here) 1 lb. Andouille Sausage, Cut Into Half Moons 3 Tbsp Oil 2/3 cup Mixed Bell Pepper, yellow, red and green (diced) 1 Medium Yellow Onion (Diced) 2-3 Celery stalks (hearts), diced 4-5 cloves of Garlic (minced)
Chicken and Sausage
Gumbo
Heat 3 Tbsp oil in a large deep walled skillet. Add the andouille sausage and brown on both sides (about 3 minutes). Remove with a slotted
spoon reserving the oil in the bottom. To the reserved oil add the onion, bell pepper and celery to the pan. Season with salt and pepper.
Saute until the onions are nearly translucent. Add the garlic and saute for another 90 seconds.
Add the sausage back into the pan and stir in 4 cups of Chicken Stock. Season to taste with Knorr Chicken Bouillon, Creole and File
Seasonings. Work the roux into the broth stirring constantly until the roux has dissolved and the gravy has achieved the desired consistency.
Bring to a boil then reduce to a simmer.
Fold in the precooked chicken. Cover and Simmer for 10 minutes (or more) stirring occasionally.
Remove the lid and season (to your own taste) with a splash of Franks Red Hot, Chicken Bouillon, Salt and Fresh Ground Black Pepper.
Garnish with a sprinkle of Creole Seasoning. Serve over white rice with gumbo file, Tabasco and Salt/Pepper on the side to allow your guests
to season it to their taste.
Chicken and Sausage Gumbo
1/2 - 2/3 cup Prepared Dark Roux
(here)
1 1/2 cups Frozen Cut Okra
2 Bay Leaves
1 Tblsp Chicken Bouillon (to taste)
1 Tbsp. Boggy Bayou Cajun
Seasoning (to taste)
Franks Red hot (to taste)
½ tsp. Gumbo File, to taste
Tabasco (For Serving)
Salt and Pepper (to taste)
3 Cups Cooked White Rice
Chicken and
Sausage
Gumbo
Recipe Blank
INGREDIENTS
4-6 cups Homemade Chicken Stock (here) 2 cups Pre Cooked Wood Roasted Chicken Meat (Rotisserie Chicken works well here) 1 lb. Andouille Sausage, Cut Into Half Moons 3 Tbsp Oil 2/3 cup Mixed Bell Pepper, yellow, red and green (diced) 1 Medium Yellow Onion (Diced) 2-3 Celery stalks (hearts), diced 4-5 cloves of Garlic (minced)
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
Heat 3 Tbsp oil in a large deep walled skillet. Add
the andouille sausage and brown on both sides
(about 3 minutes). Remove with a slotted spoon
reserving the oil in the bottom. To the reserved oil
add the onion, bell pepper and celery to the pan.
Season with salt and pepper.
Saute until the onions are nearly translucent. Add
the garlic and saute for another 90 seconds.
Add the sausage back into the pan and stir in 4 cups
of Chicken Stock. Season to taste with Knorr
Chicken Bouillon, Creole and File Seasonings. Work
the roux into the broth stirring constantly until the
roux has dissolved and the gravy has achieved the
desired consistency.
Bring to a boil then reduce to a simmer.
Fold in the precooked chicken. Cover and Simmer
for 10 minutes (or more) stirring occasionally.
Remove the lid and season (to your own taste) with
a splash of Franks Red Hot, Chicken Bouillon, Salt
and Fresh Ground Black Pepper.
Garnish with a sprinkle of Creole Seasoning. Serve
over white rice with gumbo file, Tabasco and
Salt/Pepper on the side to allow your guests to
season it to their taste.
Live and Let Dine
