Elaine's Chicken & Sausage Gumbo

Elaine's Chicken & Sausage Gumbo

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Stacey Lawson

By
@slawson

This is my Momma's gumbo. It has always been my ultimate comfort food, especially during the cold months. Its best with a baked sweet potato or potato salad.

Rating:

★★★★☆ 2 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 1/4 c
    vegetable oil
  • 1/4 c
    all-purpose flour
  • 1 large
    yellow onion
  • 4
    celery stalks
  • 1 lb
    chicken breasts or chicken pieces
  • 1 lb
    andouille or smoke sausage sliced
  • 2 qt
    chicken broth
  • 1 tsp
    file (ground sassafras leaves)
  • ·
    salt & pepper
  • ·
    parsley
  • ·
    rice

How to Make Elaine's Chicken & Sausage Gumbo

Step-by-Step

  1. In a heavy bottomed stock pot, add oil and flour over medium heat.
  2. To make a roux: stirring constantly in a figure 8 pattern, brown flour and oil mixture until it is the color of peanut butter or darker. STIR CONSTANTLY or it will burn and the roux is ruined.
  3. Once the roux reaches the desired color add onions and celery with a teaspoon of salt. Let the veggies sweat a little, about 5 minutes.
  4. Add chicken broth, stirring roux while adding broth to prevent lumps. Add salt and pepper to taste. If more liquid is needed, add some water.
  5. Add sausage & chicken breasts or pieces, cover, and cook on medium to low heat until chicken comes off the bone easily, about an hour. While gumbo is cooking prepare rice, I usually cook two cups of rice.
  6. After an hour, add finely chopped parsley to gumbo. Turn off heat and add about a teaspoon of file, this will thicken the gumbo.
  7. Serve over a scoop of rice with some warm crusty french bread.

Printable Recipe Card

About Elaine's Chicken & Sausage Gumbo

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



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