chicken and sausage gumbo
(1 rating)
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I learned this recipe from a good friend, but I add a little twist to mine.. She adds shrimp to her at the end of cooking, right at serving.. I like mine without shrimps.
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(1 rating)
yield
6 -8
prep time
30 Min
cook time
1 Hr
Ingredients For chicken and sausage gumbo
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1 lbandouille sausage, cut into 1/4 inch thick slices
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4chicken breasts, boneless and skinless, cut into bite sizes
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vegetable oil
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1 mdonion, chopped
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1green bell peppers, chopped
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2celery ribs, sliced
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2 qthot water
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3garlic cloves, minced
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2bay leaves
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1 Tbspworcestershire sauce
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2 tspcreole seasoning
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1/2 tspdried thyme
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1/2-1 tsphot sauce
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hot cooked rice, cooked in chicken broth
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chopped green onions for garnish
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2 Tbspflour
How To Make chicken and sausage gumbo
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1Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
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2Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
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3Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
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4Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
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5Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
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6Return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
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7Remove gumbo from heat. Serve over hot cooked rice. Garnish, if desired.
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