Chicken and Sausage Gumbo
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
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.
Turn off fire and allow to set. Skim off excess oil.
Serve over rice. There should be lots more gumbo than rice:) Bon Appetit’!