Creole Chicken and Sausage Gumbo
Directions
- 1Brown the Andouille sausage and boneless chicken thighs in a large pot.
- 2Remove the meat from the pot and set aside.
- 3Make a roux with oil and all-purpose flour in the same pot, stirring constantly for 30-40 minutes until it is a chocolate color.
- 4Add the chopped onion, bell pepper, and celery, and cook for a few minutes.
- 5Add the minced garlic.
- 6Add the homemade chicken stock and whisk until well combined.
- 7Season with Tony Chachere's Creole seasoning, chicken base, and bay leaves.
- 8Separately sauté the okra to reduce the sliminess.
- 9Add the sautéed okra, the browned chicken and sausage to the pot, and simmer for about two hours.
- 10Stir in the parsley and green onion.
- 11Serve over rice with filet powder on top.
Ingredients
- 1 lb Andouille sausage
- 1 lb Boneless chicken thighs
- 1 cup Oil
- 1 cup All-purpose flour
- 1 cup Onion
- 1 cup Bell pepper
- 1 cup Celery
- 4 cloves Garlic
- 8 cups Homemade chicken stock
- 2 tbsp Tony Chachere's Creole seasoning
- 1 tbsp Chicken base
- 2 leaves Bay leaves
- 1 lb Okra
- 1 bunch Parsley
- 1 bunch Green onion
- 1 tbsp Filet powder
- 4 cups Rice
Equipment
large potwooden spoonwhiskmesh strainersmall bowl
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