Chicken and Chorizo Sausage Gumbo

READY IN: 3hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
  • Be careful not to burn. Set aside.
  • In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
  • Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
  • simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.