Chicken and Sausage Gumbo

Print

Rating:

(1 vote) 1 1

This classic Cajun dish is a southern favorite. Creole seasoning with herbs and spices served over steaming hot rice.

Ingredients

1 C. oil
1 C. flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 tsp. Creole seasoning
1 tsp. dried thyme leaves
Salt and pepper to taste
3 lb. cooked chicken, cut into pieces
2 lb. andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops, chopped
2/3 C. fresh chopped parsley

Directions

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.

Yield: 6 servings