Chef Nino's'Roux Dat Nation' Chicken & Sausage Gumbo

By Emcneil

Ingredients

• Rouses rotisserie chicken, deboned and shredded
• medium white onion, cut finely
• 1 pound Rouses andouille sausage, cut to bite sized
• ½ gallon chicken stock
• 5 stalks celery, cut finely
• 1 green bell pepper, seeded and cut finely
• 10 garlic cloves, cut finely
• bay leaves
• 1 bunch green onions, chopped
• ½ bunch Italian parsley, chopped
• 1 jar Rouses roux
• Rouses long grain rice (cooked)

Preparation

Step 1

Brown chicken and andouille sausage and remove from pot. Remove roux from jar, add to medium pot and cook on medium heat until roux is liquefied.

Add chopped onions and cook for about 5 minutes until browned. Next, add bell peppers and celery. Stir constantly and brown them together for about 15 minutes. Use a flattened wooden spatula spoon to stir, but also to feel the texture of vegetables and meats.

After vegetables are browned, add chicken stock. Once stock is heated, add browned chicken and sausage. Let boil for 10 minutes, stirring constantly.

Reduce to low heat, add bay leaves and green onions, and cover and cook for 1 ½ hours. Add parsley and season to taste with Adrenaline Seasoning.

Serve over rice or potato salad.