Chicken and Sausage Gumbo

gumbo chicken and sausage

Ingredients

1 lb. Andouille Sausage, cut into ¼” thick slices

4 Skinned Bone-in-Chicken Breasts

Vegetable Oil

¾ Cup All Purpose Flour

1 Medium Onion, chopped

½ Green Bell Pepper, chopped

2 Celery Ribs, sliced

2 Quarts Hot Water

3 Garlic Cloves, minced

2 Bay Leaves

1 Tbsp Worcestershire Sauce

2 tsp Creole Seasoning

½ tsp Dried Thyme

½ to 1 tsp Hot Sauce

4 Green Onions, sliced

Hot Cooked Rice

Garnish: Chopped Green Onions

 

Directions

Cook the sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned.  Drain on paper towels; reserve drippings in Dutch oven.  Set chicken aside.

Add enough vegetable oil to drippings in the Dutch oven to measure ½ cup.  Add flour and cook over medium heat, stirring constantly, 20 to 24 minutes or until roux is chocolate colored.

Stir in onion, bell pepper, and celery, and cook, stirring often, 8 minutes or until tender.  Gradually add 2 quarts of hot water and bring mixture to a boil.  Add the chicken and the garlic along with the next 5 ingredients.  Reduce the heat to low and simmer stirring occasionally, 1 hour.  Remove chicken; cool.

Add sausage to the gumbo and cook another 30 minutes.  Stir in the sliced green onions; cook 30 more minutes.

Bone chicken and cut meat into strips.  Return the chicken to gumbo.  Simmer 5 minutes.  Remove and discard bay leaves.

Remove gumbo from heat.  Serve over hot cooked rice.

 

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