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Chicken And Sausage Gumbo

To Serve: Ladle the gumbo into a bowl, top with a scoop of rice, a sprinkling of chopped green onion or parsley then top with a few dashes of your favorite hot pepper sauce. A slice of hot buttered French bread goes great with this too.

Prep
Cook
Serves 8people
Ingredients
Roux:
3/4
cup flour
3/4
cup vegetable oil
Seasoning mix (use 2x’s the amount if using fresh herbs):
1
tsp dried thyme
1
tbsp dried basil
1
tbsp sal
t2-3 bay leaves
1/2
tsp each of red, white and black pepper
For the Gumbo:
1
–2 lbs smoked sausage(cut into ½ inch pieces)
8
cups chicken broth
1
large onion chopped
1
large bell pepper chopped
3
stalks of celery chopped
1
–1lb package of frozen cut okra (optional)
1
roasted chicken –remove meat from chicken and break into bite-sized pieces
Directions
1.
In a large gumbo pot, brown the sausage on both sides over medium to medium high heat (you may want to add a tablespoon of oil to the bottom of the pot to help with browning)
2.
Remove the sausage from the pot then wash the pot so it’s clean (Note –you can also brown the sausage in a frying pan then wash the pan later.)
3.
Combine the ¾ cup oil and flour in the gumbo pot under medium to medium high heat. Wisk them together then wisk constantly until the flour turns anywhere from peanut butter color to milk chocolate color.
4.
Immediately add the chopped onion, bell pepper and celery and stir them into the roux. Cook the vegetables in the roux for about 3 minutes, stirring frequently.
5.
Stir in the seasoning mix then reduce the heat to medium low and simmer the mixture for about 10 mins, stirring occasionally –make sure it doesn’t burn!
6.
Make your broth –if you’re using Better than Boullion, I add three heaping tablespoons of the paste to 8 cups of water. Otherwise just use 64 ounces of chicken broth from boxes/cans –but warm it first.
7.
Turn the heat up under the roux mixture to medium high and slowly pour in the broth –stirring as you pour it in to keep theconsistency smooth (not lumpy).
8.
Bring the mixture to a boil and add then chicken, sausage and okra. Let the mixture boil for 2 minutes, then reduce the heat to low and cover.
9.
Let the gumbo simmer for as long as you like –the longer the better –but at least 30 minutes.

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