Chicken and Sausage Gumbo

You’ll Need:

1 lb. andouille sausage, cut in 1/4” slices
4 chicken breasts
vegetable oil
3/4 c. flour
1 onion, chopped
2 celery ribs, sliced
1/2 green bell pepper, chopped
2 qts. hot water
3 garlic cloves, minced
2 bay leaves
1 tbsp. Worcestershire sauce
2 tsp. Creole seasoning
1/2 tsp. hot sauce
4 green onions, sliced
hot cooked rice

How To:

Cook sausage in dutch over medium heat, stirring constantly until browned.  Drain on paper towels, reserving drippings. Set sausage aside.

Cook chicken in reserved drippings until browned. Drain on paper towel, reserving drippings.  Set chicken aside.

Add oil to drippings to measure 1/2 cup. Add flour and stir constantly, 20-25 minutes.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes. Gradually add hot water and bring to boil. Add chicken, garlic, bay leaves, Worcestershire sauce, Creole seasoning, thyme, and hot sauce. Reduce heat to low and simmer, stirring occasionally, 1 hour. Remove chicken and let cool.

Add sausage and cook 30 minutes. Stir in green onions; cook 20 more minutes. Cut chicken into strips and return to gumbo. Simmer 5 minutes. Remove and discard bay leaves.

Serve over hot cooked rice.

Makes: 6 bowls
Prep Time: 55 minutes
Chill Time: n/a
Cook Time: 3 hours
Calories: 571