By Amber Bourgeois
Chicken and sausage gumbo
You can add a tablespoon of Worcestershire sauce if you want to.
Updated at: Thu, 17 Aug 2023 02:29:06 GMT
Nutrition balance score
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Ingredients
0 servings
1chicken
pulled
1 poundssausage
smoked or Andouille, chopped
3 quartsstock
more if needed
¾ cupflour
1 cupfat vegetable oil
bacon grease -butter
2 cupsonion
chopped
1 cupgreen bell pepper
chopped
1 cupcelery
chopped
1 clovegarlic
minced
3fresh tomatoes
chopped, one can diced tomatoes
1 poundokra
¾ teaspooncayenne pepper
1T red pepper flakes
1Bay leaf
1 teaspoonthyme
1 teaspoonbasil
½ teaspoonsage
½ teaspoonwhite pepper
salt
to taste
pepper
to taste
parsley
to taste
Gumbo file
to taste
Instructions
Step 1
Cover chicken with at least 4 quarts of water, add salt and pepper, and bring to a boil
Step 2
Reduce heat to low, cover and simmer for about an hour
Step 3
Strain the chicken, reserve the stock, and debone the chicken. Set aside
Step 4
In a large, heavy bottomed Dutch oven make the roux.
Step 5
Add the onions, celery, and green pepper and cook until tender.
Step 6
Add garlic, tomatoes, and okra. Cook for about 15 minutes.
Step 7
Add Bayleaf, thyme, basil, sage, Black, white, and red peppers and salt.
Step 8
Add sausage, 3 quarts of the reserved chicken stock and bring to a boil. Then, cover and simmer on low heat for about an hour
Step 9
Add the chicken and additional stock if necessary. Simmer for about 30 more minutes.
Step 10
Serve over rice and garnish with parsley and gumbo filé.
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