Silva Linguiça, Thinly Sliced
Yellow Onion, Thinly Sliced
Red Bell Pepper, Thinly Sliced
Green Bell Pepper, Thinly Sliced
Potato ( Medium ), 1/4 Inch Slices
Eggs ( Large )
Parsley, Finely Chopped
* Salt & Pepper to Taste
Prep time: 45 minutes
Cooking time: 3 hours
Chicken & Smoked Sausage Gumbo
Gumbo is a thick, rich Louisiana staple that is full of flavor. Filé powder can be found in most larger grocery stores, but may be called ground sassafras leaves.
Preheat oven to 325 degrees.
Heat a large saucepan over medium heat. Add the Linguica and cook until they are golden brown on each side, about 5 minutes, then remove with a slotted spoon and set aside.
Add butter as needed to coat the pan. Add the yellow onion and allow it to cook until just softened, about 3 minutes, then remove it from the pan with a slotted spoon. Set aside.
Add the bell peppers to the pan and allow them to cook until just softened, about 5 minutes, then remove with a slotted spoon and set aside.
Add the potato slices to the pan and allow them to cook until golden and crisp on both sides, about 5 minutes, then remove with a slotted spoon and set aside.
Prepare a casserole dish with butter then layer the onion, bell peppers, linguiça and potato. In a mixing bowl, whisk eggs with parsley, milk, paprika, cumin, salt and pepper. Pour it into the casserole dish to cover the other ingredients.
Bake for about 15 minutes or until egg is set. Season to taste and serve hot, warm, or cooled.