Mawthook's Chicken & Sausage Gumbo
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
- 1 tablespoon vegetable oil
- 1⁄2 onion
- 2 celery ribs
- 1 bell pepper
- 250 g sausage
- 2 garlic cloves
- 1⁄4 cup vegetable oil
- 2 chicken breasts, cut into bite-size chunks
- 1⁄4 cup flour
- 2 cups chicken stock
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon thyme
Directions
- Heat 1 tablespoons of oil in soup pot.
- Stir in the onion, celery, and bell pepper. Continue to stir and cook for 2-3 minutes until veggies soften.
- Add the sausage and garlic. Cook for another minute.
- Remove the veggies and sausage from the pot and set aside for later.
- Add chicken to the pot and cook until no longer pink. Set aside with the veggies and sausage.
- Turn down heat to med-low. Add ¼ cup of oil plus the flour to the soup pot. Mix and continue stirring as you make the roux. Bring the roux to a deep, rich color like a copper penny. This should take 8 to 12 minutes.
- Slowly add the stock to the roux and whisk to combine.
- Stir in the spices and herbs, along with the veggies and meat. Bring to a boil the reduce heat to low and simmer for ½ hour uncovered.
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