Chicken & Sausage Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup bell pepper, chopped
1 cup onion, chopped
2/3 cup celery, chopped,
2 tbsp Creole seasoning,
1 tbsp black pepper,
1 tbsp garlic powder,
1 tbsp onion powder,
1 tbsp old bay seasoning,
1 tbsp Cheyenne pepper,
1/2 tbsp kosher salt,
3 tbsp Chicken Bullion powder/ 3 cubes
1 cup Oil,
1 cup All-purpose flour,
1 tbsp minced garlic,
2 small cans RoTel,
2(16oz) bags PicSweet Gumbo Vegetables/ frozen soup vegetables,
2 bag onion soup mix,
1 bag frozen cut okra,
1 lg. Pkg. chicken (thighs/breast), cut into bite size pieces Sausage (2-160z pkg.) quartered,
2 cans chicken broth,
2 cups water,
2 bay leaves
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Directions: |
Directions:Cut up onion, bell pepper, celery (the trinity), and set aside.
Mix Creole seasoning and next 6 ingredients together and set aside. This will be used to season the chicken and sausage and flavor the gumbo.
Add a little oil/butter to separate skillet, then season chicken and set remaining seasoning aside to flavor gumbo.
Heat oil over medium heat and once oil is hot add chicken, season, and brown for about 5- 10 minutes.
Remove chicken and cook sausage in the same oil. Remove sausage and rinse oil from chicken and sausage, then set sausage and chicken aside.
Heat 1 cup of oil in dutch oven, over medium heat until it begins to form ripples or waves.
Slowly add flour (I use a little more than 1 cup) to oil,to make the roux, stirring continually. It is very important to keep stirring. If roux burns, start over. Roux should change from light color to a caramel or chocolate color (your choice).
Add trinity and saute until soft (about 3 minutes). Continue to stir roux and trinity. You may season roux if desired, (I use some of the seasoning for the chicken and sausage and about 1/4 cup of chicken bullion powder).
Add water, Chicken broth, gumbo vegetables, RoTel, okra, minced garlic, remaining seasoning for chicken, chicken, sausage, and bring to boil.
Add garlic and/or garlic powder as desired.
Add Onion soup mix & stir well. Reduce heat and simmer for 1 hour. Serve over rice.
*when making the roux try using butter and flour instead of oil and flour. This is the French version, and is optional. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: I don't think there is a meal that I would perfer to have over a good, spicy gumbo. I'm still trying to perfect my recipe, but I don't get any complaints. It's simply scrumcious! If you prefer non-spicy cut the black and red pepper.
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