Kris’s Chicken & Sausage Gumbo

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

Courses:
Servings: 10
Description

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

Ingredients
    For Roux
  • 1 cup all-purpose flour
  • 2/3 cup vegetable oil
    • For the Gumbo
  • 1/2 cup yellow onion (chopped)
  • 1/2 cup green bell pepper (chopped)
  • 1-1/2 stallks celery (diced)
  • 2 cloves garlic (minced)
  • 2 lbs. boneless, skinless chicken thighs (cubed)
  • 1 pkg. Johnsonville's New Orleans Sausage (cubed)
  • 10 cups water
  • 1 tsp salt & pepper (each)
  • 1-2 tbsp. Creole Seasoning (Tony Chacheres)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper flakes
  • 3 cups cooked white rice
Instructions
    Start Roux First
  1. 1

    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.

    2. Then
  2. 2

    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.

  3. 3

    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.

  4. 4

    Ladle gumbo over rice and serve with a bakery roll.

Read it online: https://jessicaweibleblogs.com/recipe/kriss-chicken-sausage-gumbo/