Chicken, Crawfish, and Sausage Gumbo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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