Chicken and Sausage Gumbo

READY IN: 1hr 10mins
Recipe by Wendy W88

Simple, but hearty with a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!

Top Review by Lou

strange as it seems, my sis emailed me this recipe this morning, and it didn't have good directions, so I looked it up here, and lo and behold, there it was! With good directions, except for cutting up the sausage into pieces, lol. We loved it! I suggest that the salt not be added until near the end tho, after you have a chance to taste it first. We put 1/2 tsp. in it, and it verged on being too salty. Its turning cold here in Ohio, so its a wonderful dish to not only fill your belly, but warms the house at the same time. thanks! We loved it. I did change the size from 12 to 6 servings tho.

Ingredients Nutrition

Directions

  1. Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
  2. Brown the sausage, pour off fat, and reserve meats.
  3. In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee, or milk chocolate for a Cajun-style roux.
  4. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color over lower heat if you're nervous about burning it.
  5. Add the vegetables and stir quickly.
  6. This cooks the vegetables and also stops the roux from cooking further.
  7. Continue to cook, stirring constantly, for about 4 minutes.
  8. Add the stock, seasonings, chicken and sausage.
  9. Bring to a boil, then simmer for about 1 hour, skimming fat off as needed.
  10. Add the chopped onion tops and parsley, and heat for 5 minutes.
  11. Serve over rice in large shallow bowls.
  12. Great with hot crusty bread!

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