Chicken, Crawfish, and Sausage Gumbo
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 2365.9 ml chicken stock
- 14.78 ml chicken bouillon
- 2 chicken breasts
- 236.59 ml butter
- 236.59 ml flour
- 473.18 ml onions, chopped
- 2 garlic cloves, minced
- 236.59 ml celery, chopped including leaves
- 2 bay leaves
- 14.78 ml salt
- 2.46 ml fresh ground pepper
- 2.46 ml thyme
- 1.23 ml oregano
- 793.78 g can tomatoes
- 3 (850.48 g) package frozen okra
- 340.19 g andouille sausage
- 340.19 g kielbasa, sliced
- 340.19 g crawfish tail meat
- 473.18 ml uncooked rice (6 cups cooked rice)
directions
- Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
- Make roux by browning the flour in the butter. Cook and stir until dark brown.
- Add the chopped vegetables to the roux and cook them until soft.
- Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
- Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
- Simmer on low heat for about 25 minutes. Adjust seasonings.
- Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
- Remove from heat and let sit while you prepare rice.
- Serve over rice.
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RECIPE SUBMITTED BY
ctrmom
United States