03 Jan

Chicken and Sausage Gumbo

Lissa Coffey

Lissa Coffey

Lissa Coffey
Cooking Oil
All-Purpose Flour
8-10 Chicken Breast strips
2 large links Smoked Sausage (sliced in 1/4 inch rings)
1/2 cup chopped Bell Pepper
1 large chopped Onion
1/2 cup Celery
Garlic Powder
Onion Powder
Tony Chachere’s Seasoning (if possible)

Optional: sliced okra, whole stewed tomatoes

If possible, use a cast iron seasoned dutch oven. If not, a standard to large size stainless steel dutch oven will do. Set stove on high. Put enough cooking oil to completely cover the bottom of the pot–about 2 or 3 cooking spoonsful. Allow to begin heating. Add an equal amount of all-purpose flour. The consistency should be smooth like a thick gravy, so feel free to adjust either ingredient.
Stir continuously until the flour browns to a dark caramel color. This is important since the color of the roux affects the taste of the gumbo.

Add onion, bellpepper, and celery and stir continuously for 1-2 minutes.
Stir in chicken and sausage (and any optional ingredients being used) then fill dutch oven the rest of the way with water. Stir to mix ingredients well. Season with salt, pepper, garlic powder, onion powder and Tony’s to taste.
Allow to come to a boil. Then turn down to medium/low heat.
Allow to cook 45-60 minutes.

Turn off fire and allow to set. Skim off excess oil.

Serve over rice. There should be lots more gumbo than rice:) Bon Appetit’!

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