Name: Kris’s Chicken & Sausage Gumbo
Yield: 10
Ingredients: 1 cup all-purpose flour; 2/3 cups vegetable oil; 1/2 cup yellow onion; 1/2 cup green bell pepper; 1-1/2 celery; 2 garlic; 2 boneless, skinless chicken thighs; 1 Johnsonville's New Orleans Sausage; 10 water; 1 teaspoon salt & pepper; 1-2 Creole Seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon crushed red pepper flakes; 3 cooked white rice

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Kris’s Chicken & Sausage Gumbo

Author: Jessica Courses: Main Course

Servings: 10

Description

Comfort in a bowl, with homemade roux, chicken & sausage over rice

Instructions

Start Roux First

In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored and thick. Stir constantly to keep from burning.

Then

Add onion, green pepper, celery, and garlic to the roux. Cook 5 minutes stirring to combine. Add chicken, sausage, water and seasonings to the pot. Bring to a boil.
Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Stir occasionally to keep the gumbo from burning on the bottom.
Ladle gumbo over rice and serve with a bakery roll.