Chicken and Sausage Gumbo

Photo by Smoochy W.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound andouille sausage, cut into 1/4-inch-thick slices

  • 4

    chicken breasts

  • Vegetable oil

  • 3/4

    cup all-purpose flour

  • 1

    medium onion, chopped

  • 1/2

    green bell pepper, chopped

  • 2

    celery ribs, sliced

  • 2

    quarts hot water

  • 3

    garlic cloves, minced

  • 2

    bay leaves

  • 1

    tablespoon Worcestershire sauce

  • 2

    teaspoons Creole seasoning

  • 1/2

    teaspoon dried thyme

  • 1/2 to 1

    teaspoon hot sauce

  • 4

    green onions, sliced

Directions

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Cut chicken into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice.

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