Zesty Chicken And Sausage Gumbo Soup
Serving Size / Yield
- 1 lb. andouille sausage, cut into ½ inch pieces
- 4 boneless-skinless chicken breasts
- 1/3 C. vegetable oil
- ¾ C. flour
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped
- 2 sticks of celery, chopped
- 2 qtrs. Hot water
- 1 can of green beans
- 1 C. sweet corn
- 2 cloves of garlic, minced
- 1 Tbs. red pepper flakes
- 2 bay leaves
- 2 green onions, chopped
Heat sausage over medium heat in a Dutch oven, stirring constantly. Cook for 5-7 minutes. Remove and place on paper towels. Reserve drippings in Dutch oven. Add the chicken to Dutch oven and cook over medium heat for 6-7 minutes. Add vegetable oil to Dutch oven.
Mix in flour and cook over medium heat. Stir constantly for 20-25 minutes or until roux is a brown. Stir in onion, yellow bell pepper and celery. Cook for 8-10 minutes and stir occasionally. Add the water and bring to a boil. Add chicken, green beans, corn, garlic, red pepper flakes and bay leaves. Reduce heat to low and allow to simmer for 1 hour; stir occasionally. Remove chicken and allow to cool.
Add sausage and green onions. Cook for 45 minutes. Add chicken back in and simmer for an additional 5-10 minutes. Remove bay leaves. Serve hot.