Chicken And Sausage Gumbo Recipe

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Chicken and Sausage Gumbo

Michelle Hickey

By
@Chellenay69

Gumbo has been probably my favorite food for my entire life. My grandmother Hazel Forrest made the most amazing crab body gumbo. I don't think I have ever tasted its rival.
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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Serves:

10

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

10
chicken thighs, skinless and boneless
8
celery stalks, chopped
3 bunch
green onion, chopped
1 medium
yellow onion, chopped
1/2 bunch
fresh parsley, chopped
2
smoked saugage rings, chopped
2 c
dark roux, home made or jarred
24 oz
chicken broth
1/4 c
powdered shrimp
1
bell pepper, chopped
4 clove
garlic, chopped
4 Tbsp
tony's seasoning (or other cajun seasoning)

Directions Step-By-Step

1
Boil 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.
2
Begin 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.
3
Add 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.
4
Serve 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.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole