Absolutely Perfect Chicken and Sausage Gumbo

Submitted by cajun chef in Louis

"This is my husbands recipe for chicken and sausage gumbo, our 5 daughters will always come for a visit when he makes this, it comes out perfect every time. Secret is in the seasoning, he claims you have to "hammer" it with Tony's, I can't watch him add the seasoning because I thinks he's ruined it, but it comes out just right. Enjoy!"

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 4 -6 boneless skinless chicken thighs (you can use breasts but we prefer the tenderness of the thighs)
• 1 lb of your favorite smoked sausage
• 1 lb andouille sausage
• 2 large onions
• 1 (16 ounce) jar richard's roux (dark)
• tony chacheres seasoning
• 6 -7 quarts water

directions

1. Cut chicken into bite size pieces.
2. slice sausage into thin rounds (we like to cut it thin, gives the illusion of more sausage).
3. put sausage into large pot and begin to brown on med-high heat to render the juices from the sausage, cook about 10 minutes.
4. add chicken and 2 diced onions and continue to brown for about 15 minutes. You really don't have to get it really brown, just get the pink out of the chicken.
5. while its cooking, add quite a lot of Tony's, I'd have to say about 2-3 tablespoons.
6. Add water and bring to boil over med-high heat (takes awhile) when it starts to boil, add the whole jar of roux and continue cooking on a slow boil for at least an hour.
7. Season with more Tony's until you get the flavor you want.
8. When serving, add chopped green onions and serve over hot fluffy rice.
9. We add file to our individual servings. Enjoy!