Rho's Chicken & Sausage Gumbo

READY IN: 3hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly saute onion, celery, and peppers in a large stockpot using just a splash of oil and a small splash of water.
  • As you are doing that, brown your chicken and sausage with 1/4 cup oil in a large skillet (it's okay to do brown the meats separately if all the meat wont fit into your skillet at one time)-- just save the greasy leavings when you finish as you will use it later to make your roux.
  • Once meat is browned (I actually brown my chicken breasts whole and THEN cut them into bite-sized pieces as the chicken is harder to cut when it's raw; but with the sausage I go ahead and slice it up first before browning -- ) add meat to the stockpot with the sauteed veggies.
  • Add the okra, tomatoes, tomato sauce, and all spices.
  • Lastly, add the roux. (You make the roux by stirring 2-3 tablespoons of flour into the hot oil left over from browning your meats. Keep stirring as you add the flour and cook it into a golden paste. Only takes a couple of minutes to make).
  • Let your gumbo cook on low for a good couple of hours. The longer it cooks, the more enhanced the flavor.
  • ENJOY! :-).
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