Chicken Sausage Gumbo
From wolfpackjack 17 years ago- 95 minutes to make
- Serves 8
Served over a bed of rice... this is a warm, smokey, comfort food on a cold day.
Ingredients
- 1/2 Cup light olive oil shopping list
- 2/3 cup all-purpose flour shopping list
- 1 cup chopped onions (I use sweet) shopping list
- 1/2 cup chopped green bell peppers shopping list
- 1/2 Cup chopped celery shopping list
- 3 (+) cloves garlic, crushed and chopped shopping list
- 2 Tbsp cajun seasoning shopping list
- 8 ounces (+) smoked sausage, cut into crosswise slices shopping list
- 2 boneless chicken breasts, cubed shopping list
- 5-1/2 cups chicken stock shopping list
- 1Tbsp worcestershire sauce shopping list
- 2 bay leaves shopping list
- 2 Cups of rice shopping list
- Optional: 1/2 to 1 lb cleaned and deveined med-small shrimp. shopping list
- 1 cup okra, cut into crosswise slices shopping list
- 1/3 cup loosely packed, chopped fresh parsley shopping list
- hot sauce, as desired.. I like Frank's extra hot shopping list
How to make it
- NOTE: The ROUX: if the roux burns at all, discard and start again.
- Combine the oil and flour together in a large, heavy saucepan. Cook over med-low heat, whisking constantly, for ~ 12 to 15 minutes, until it turns the color of rich milk chocolate.
- Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for ~ 5 minutes until the vegetables turn tender.
- Add the smoked sausage and raw chicken and continue cooking for about 5 minutes, stirring occasionally.
- Stir in the chicken stock, Worcestershire sauce, and bay leaves into the gumbo, bring it to gentle simmer and cook it uncovered, for 1 hour.
- Cook rice according to the package directions and set aside (I use a rice cooker... so I start it about the time the stock is added)
- Add the okra to the gumbo and continue simmering it for 15 to 20 minutes until the okra is tender. Note: If adding the shrimp.. wait until the okra is almost tender.. then cook until the shrimp is pink and translucent)
- Remove gumbo from the heat.
- To serve: Place a scoop of warm rice in a large soup bowl, add ladleful of hot gumbo. Sprinkly with fresh parsley and hot sauce to taste.
The Rating
Reviewed by 9 people-
I love it TY
mystic_river1 in Bradenton loved it
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Love it, oh yes, excellent recipe!
rosemaryblue in CollegeTown loved it
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Don't burn the Roux, for real as it will ruin this delicious recipe. Another good one Dave!
dtour in Somewhere In Florida loved it
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