Chicken Gumbo

By thecrimsoncomet

Not yo southern mamas gumbo. But damn close

Ingredients

• 1 large chicken
• 1 pack andouille chicken sausage
• 3 quarts chicken stock
• 1 quart water
• 1 cup canola oil
• 1 cup flour
• 2 red onions (chopped)
• 1 white onion (chopped)
• 4 celery ribs (chopped)
• 2 green bell peppers (chopped)
• 5 garlic cloves (minced)
• 2 cans (28 oz) drained tomatoes
• 4 cups sliced okra
• 4 bay leaves
• 2 tsp dry basil
• 2 tsp salt/pepper
• 2 tbsp Cajun seasoning
• 4 tbs sliced green onions
• Fresh parsley
• Cooked white rice

Preparation

Step 1

In a cast iron skillet combine oil and flour. Cook over medium heat stirring constantly until roux is medium gold color. Add garlic and onions and continue cooking roux until brown/red.

Transfer roux to stockpot and add chicken stock and water and bring to a boil with roux. Stir 2 minutes until thick.

Add celery, peppers and cook 5 minutes. Add tomatoes, okra, bay leaves, salt/peppers and Cajun seasonings. Cover and simmer for 60 minutes. Add chicken/sausage and heat through.

Discard bay leaves and garnish with green onions, parsley and serve with rice