Recipe - Jims Chicken And Sausage Gumbo

SEASONING MIX
1 teaspoon Paprika
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Dry mustard
One half teaspoon Black pepper
One half teaspoon White pepper
One half teaspoon Cinnamon
1 teaspoon Ground ancho pepper
1 pound Chicken breast, minced
8 ounce Polish turkey kielbasa, minced
1 cup Chopped red pepper
1 cup Chopped celery
1 cup Chopped onion
8 cup Chicken stock
One half cup Oil (for roux)
One half cup Flour (for roux)
2 cup Longgrain rice
8 ounce Fresh cut or sliced up mushrooms
2 tablespoon Oil (for saute veggies)

Mix all seasonings, set aside. Preheat oven to 400 degrees. Coat chicken
with one tablespoon of seasoning mix. Put in baking pan and bake for 15
min. Set aside. Slice and parboil the sausage to rid it of excess salt.
Drain water, set sausage aside. In a 5 qt. pot, add onions, red peppers,2
cups chicken stock, mushrooms, celery, and the remaining spice mix with 2
tablespoons of oil. Saute till limp. While veggies are sauteing, make the
roux. Mix flour with equal amount of oil in a PYREX! container. Mix and put
in microwave oven for 4 min on high. After that, remove and stir and put
back for 1 min intervals stirring each time, till the roux is dark enough.
Be very careful. This shit gets upwards of 500 degrees! Roux should be
about the color of light chocolate. When veggies are limp, add the rest of
the chicken stock, chicken and sausage. Bring to a simmer. Add roux. Simmer
for 30 min. While this is happening, start the rice.

Serve in a bowl, over rice. Add file powder to taste on an individual
basis.
Posted to MMRecipes Digest V3 #310

Date: Tue, 12 Nov 96 07:27 EST

From: Captain captain@iquest.net