Vegas Chicken and Sausage Gumbo

levy vegas

By
@levyvegas

Born in Louisiana so it is mandatory you know how to make a good gumbo.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
1 Hr
Cook:
2 Hr
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh the aroma of the roux as I was whisking it made me know this was going to be a good dish! I really enjoyed the mix of flavors in this recipe. I am sure that your family will like this one.

Ingredients

5 qt
filtered water
2
bay leaves
1 1/2
yellow onions
1
green onion
3/4
red bell pepper
1
celery (uses only 3 stalks)
3 Tbsp
minced garlic
1 1/2 lb
smoked sausage
5
bonesless chicken breast
2
sticks butter
1 c
flour (all purpose)
1 tsp
salt
1 tsp
cayenne pepper
1 tsp
black pepper
8 Tbsp
franks hot sauce
1 tsp
gumbo file'
1 tsp
thyme, dried

Step-By-Step

1Bring 5 quarts water to boil.

2Start off making roux by whisking in flour with melted sticks of butter. Whisk for 20-30 minutes at medium heat (do not walk away for even 3 seconds it will burn) you continue whisking until brown color is achieved.

3After you reach the desired color (brown) add this mixture to boiling water (medium high) and boil for about 30 minutes stirring every 8 minutes.

4During this time prep all your meats and vegs. Cut everything in small pieces.

5After roux has boiled in water for 30 minutes add all your spices, meats, hot sauce and vegs (except green onions) to boiling roux mixture and boil for 1 hour.

6After 1 hour of boiling add green onions and 1 additional teaspoon of gumbo file' and boil an additional 30 minutes.

7Serve this over rice (note when cooking rice replace water with chicken broth if desired gives extra flavor).

8This dish goes well with crackers, potato salad, and deviled eggs.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Collection: Mardi Gras!