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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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

Directions Step-By-Step

1
Bring 5 quarts water to boil.
2
Start 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.
3
After you reach the desired color (brown) add this mixture to boiling water (medium high) and boil for about 30 minutes stirring every 8 minutes.
4
During this time prep all your meats and vegs. Cut everything in small pieces.
5
After 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.
6
After 1 hour of boiling add green onions and 1 additional teaspoon of gumbo file' and boil an additional 30 minutes.
7
Serve this over rice (note when cooking rice replace water with chicken broth if desired gives extra flavor).
8
This 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!