Recipe

Chicken Sausage Gumbo Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 1 year, 10 months ago Served over a bed of rice... this is a warm, smokey, comfort food on a cold day. Prep:30m Cook:95m Servings:8	Wolfpackjac
	smokey comfort spicy comfort food

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Ingredients

1/2 Cup light olive oil

2/3 cup all-purpose flour

1 cup chopped onions (I use sweet)

1/2 cup chopped green bell peppers

1/2 Cup chopped celery

3 (+) cloves garlic, crushed and chopped

2 Tbsp Cajun seasoning

8 ounces (+) smoked sausage, cut into crosswise slices

2 boneless chicken breasts, cubed

5-1/2 cups chicken stock

1Tbsp Worcestershire sauce

2 bay leaves

2 Cups of rice

Optional: 1/2 to 1 lb cleaned and deveined med-small shrimp.

1 cup okra, cut into crosswise slices

1/3 cup loosely packed, chopped fresh parsley

Hot sauce, as desired.. I like Frank's extra hot

Directions

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.

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Comments

donman 1 year, 10 months ago said:
This sounds like it's worth trying. Thanks :)

wolfpackjack 1 year, 10 months ago said:
It's been very good everytime I've fixed it...please try it and let me know what you think...dave

mpierce 1 year, 10 months ago said:
This is a definate must do. Love some gumbo.
Mark

jeannej 1 year, 10 months ago said:
Wonderful! Wonderful!

mystic_river1 1 year, 10 months ago said:
I love it TY

rosemaryblue 1 year, 10 months ago said:
Love it, oh yes, excellent recipe!

dtour 1 year, 9 months ago said:
Don't burn the Roux, for real as it will ruin this delicious recipe. Another good one Dave!

dofuller 1 year, 8 months ago said:
I made this gumbo today and it was dynamite. The only thing I changed is I used veg oil rather than olive oil. Thanks for the fantastic recipe!

linebb956 1 year, 8 months ago said:
Great.. and I do add the okra...

divaliscious 1 year, 7 months ago said:
WOW - I thank you for the idea! I have the shrimp too - and a huge amount of left over rice.... your recipe is calling me out loudly - thanks so much for responding to me questions today for Sunday's Dinner idea...Leah

divaliscious 1 year, 7 months ago said:
TOTAL SUCCESS whoo hoo! thanks again - I got my high five, I'd give you a hundred if I could... :-)

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