Chicken and Sausage Gumbo
The key to good gumbo is a thick ans well seasoned juice and the roux will make this a rich and delicious meal.
This dish is always twice as delicious the second day so I usually make it the day before I serve it.
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- chicken thighs, skinless and boneless
- celery stalks, chopped
- 3 bunch
- green onion, chopped
- 1 medium
- yellow onion, chopped
- 1/2 bunch
- fresh parsley, chopped
- smoked saugage rings, chopped
- 2 c
- dark roux, home made or jarred
- 24 oz
- chicken broth
- 1/4 c
- powdered shrimp
- bell pepper, chopped
- 4 clove
- garlic, chopped
- 4 Tbsp
- tony's seasoning (or other cajun seasoning)
1Boil chicken in chicken broth. Once cooked remove. Keep broth at a rolling boil and add roux a few tablespoons at a time. Let this simmer for 15 minutes.
2Begin adding all of the chopped vegetables and seasonings. Continue to season to taste as you cook. The powdered shrimp should be added a little bit a t a time.
3Add chicken and sliced sausage and continue simmering for an hour or so. The consistency of the juice should become think enough to coat the back of your stirring spoon.
4Serve over rice with potato salad.
Of course the chicken and sausage can be substituted for shrimp and crab, or chicken a okra. This just depends on what kind of gumbo you prefer.