Chicken and Sausage Gumbo Recipe

Today I take a break from my usual tech blog posts to post a recipe. However, this is still tech-related as I am exploring the recipe schema to post this. If my code works, then the recipe should be formatted better for Pinterest, search engines, and recipe applications.

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

• 3 hours

Instructions

1. Cut up chicken breasts into chunks and place into a bowl. Season with creole season, cover bowl, and put in refrigerator.
2. Chop onion, bell pepper, and celery. Set aside.
3. In a heavy 4-quart pot or Dutch oven, warm cooking oil over medium to medium-low heat.
4. 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.
5. Add vegetables and cook in roux until onions begin to wilt.
6. While stirring the mixture, slowy pour in chicken stock. Bring to a boil and then reduce to a simmer.
7. Stir in seasoning and bay leaves. Adjust to taste.
8. Carefully add meat to gumbo.
9. Cut up sausage and add to gumbo
10. Simmer gumbo for 1-2 hours or until chicken is tender
11. Serve over cooked rice. Goes well with French bread and deviled eggs

* I prefer a real smoky sausage from a local smokehouse for the rich flavor but I usually do not have time to get that. So I like to buy Holmes Andouille sausage at the grocery store because it has a nice flavor and it is not greasy at all.