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

  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. 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. 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. Ladle gumbo over rice and serve with a bakery roll.

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