Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Ingredients: 1 large yellow onion, (peeled and quartered); 4 stalks celery, (chopped into thirds (to fit food processor)); 1 large green bell pepper, seeded, (roughly chopped (to fit food processor)); 4 cloves garlic, (peeled); 3 tablespoons olive oil, (divided); 1 pound boneless, skinless chicken thighs ((increase to 1 1/2 lbs if not using shrimp)); 12 ounces andouille sausage, (sliced ½-inch thick (increase to 18 ounces if not using shrimp)); 3/4 cup neutral high smoke point oil ((peanut, sunflower, canola, or vegetable, etc.)); 1 cup flour; 1 15 oz. can fire roasted diced tomatoes with juices; 1 tablespoon chicken bouillon ((base, powder, or 3 crushed cubes)); 1 ½ tsps EACH dried parsley, dried thyme, dried oregano; 1 tsp EACH smoked paprika, regular paprika, onion powder, garlic powder; ½ -1 teaspoon cayenne pepper ((start with less and add more to taste)); 2 bay leaves; 6 cups reduced sodium chicken broth; 1 pound raw medium, peeled and deveined shrimp ( (optional)); 1 teaspoon gumbo filé powder (<<click for Amazon); 1/2 cup chopped green onions; 1/4 cup minced fresh parsley; white rice for serving; diced green onions for garnish; Louisiana hot sauce for serving

"This gumbo recipe is a soul-satisfying taste of New Orleans, loaded with juicy chicken, smoky Andouille sausage, plump shrimp and bold spices - it's one for the recipe binder!..."

INGREDIENTS

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1 large yellow onion, (peeled and quartered)

•

4 stalks celery, (chopped into thirds (to fit food processor))

•

1 large green bell pepper, seeded, (roughly chopped (to fit food processor))

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4 cloves garlic, (peeled)

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3 tablespoons olive oil, (divided)

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1 pound boneless, skinless chicken thighs ((increase to 1 1/2 lbs if not using shrimp))

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12 ounces andouille sausage, (sliced ½-inch thick (increase to 18 ounces if not using shrimp))

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3/4 cup neutral high smoke point oil ((peanut, sunflower, canola, or vegetable, etc.))

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1 cup flour

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1 15 oz. can fire roasted diced tomatoes with juices

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1 tablespoon chicken bouillon ((base, powder, or 3 crushed cubes))

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1 ½ tsps EACH dried parsley, dried thyme, dried oregano

•

1 tsp EACH smoked paprika, regular paprika, onion powder, garlic powder

•

½ -1 teaspoon cayenne pepper ((start with less and add more to taste))

•

2 bay leaves

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6 cups reduced sodium chicken broth

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1 pound raw medium, peeled and deveined shrimp ( (optional))

•

1 teaspoon gumbo filé powder (<<click for Amazon)

•

1/2 cup chopped green onions

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1/4 cup minced fresh parsley

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white rice for serving

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diced green onions for garnish

•

Louisiana hot sauce for serving

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