Chicken and Sausage Gumbo
Ingredients
- 1/2 Cup Cooking Oil
- 1/2 Cup Flour
- 1 White Onion
- 1 Bell Pepper
- 4 Stalks Celery
- 2 32-oz Cartons of Chicken Stock
- Tony Chachere's Creole Seasoning (To taste)
- 2 Bay Leaves
- 1 Package Chicken Breasts
- 1 Package Andouille Sausage
* - Cooked Rice
Cook Time
Instructions
- Cut up chicken breasts into chunks and place into a bowl. Season with creole season, cover bowl, and put in refrigerator.
- Chop onion, bell pepper, and celery. Set aside.
- In a heavy 4-quart pot or Dutch oven, warm cooking oil over medium to medium-low heat.
- Add flour to oil and stir continuously until roux becomes a dark brown color. Do not burn. If black flecks appears, you will need to start over. It will take approximately 30 minutes to get a nice brown color.
- Add vegetables and cook in roux until onions begin to wilt.
- While stirring the mixture, slowy pour in chicken stock. Bring to a boil and then reduce to a simmer.
- Stir in seasoning and bay leaves. Adjust to taste.
- Carefully add meat to gumbo.
- Cut up sausage and add to gumbo
- Simmer gumbo for 1-2 hours or until chicken is tender
- Serve over cooked rice. Goes well with French bread and deviled eggs