Chicken Sausage GumboFrom wolfpackjack 7 years ago
- 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.
People Who Like This Dish 18
- reviews Anycity, Anystate
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The Cookwolfpackjack Raleigh, NC
The Rating9 people
I love it TYmystic_river1 in Bradenton loved it
Love it, oh yes, excellent recipe!rosemaryblue in CollegeTown loved it
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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