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Acadian Odyssey: Gumbo

About This Daily Classroom Special
Acadian Odyssey, created by Ron Dupuis, explores the culture of his ancestors by visiting "real" Cajun towns, presenting folk stories and language, describing the unique Cajun way of cooking, and allowing web site visitors to experience numerous Cajun-related festivals in Southern Louisiana. Ron is a teacher at Scotlandville Magnet High School in Baton Rouge (LA) and former Teachers Network web mentor. 

The Real Deal

Chicken Sausage Gumbo


  • 1 hen, cut up
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 to 1½ lbs. smoked sausage (cut in pieces)
  • ½ cup flour
  • 1 chopped green pepper
  • hot cooked rice
  • 2 cups hot chicken broth
  • 1 quart hot water
  • Seasonings to taste (salt, black and red pepper)
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 3 ribs chopped celery
  • 3 cloves minced garlic
  • filé

Season chicken with salt and pepper. Brown chicken and sausage in oil in heavy Dutch oven. Remove from pan; reserve. Stir flour into drippings. Reduce heat to low; cook, stirring constantly, until roux turns a caramel color. This takes about 45 minutes.

Add onions, green pepper, celery and garlic to roux. Sauté 10 to 15 minutes, stirring occasionally. Add chicken, sausage, hot chicken broth, and hot water. Cold broth and water can cause roux to curdle. Add salt and pepper to taste. Heat to boiling; reduce heat. Simmer 1½ hours or until chicken is tender. Add parsley and onion tops. Cover and cook 5 minutes. Remove from heat and let stand 10 minutes. Serve gumbo over rice. Filé powder may be sprinkled on by individuals. Do not add filé to the pot of gumbo because gumbo becomes stringy when heated with filé.


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