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Chicken Sausage Gumbo Recipe

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This recipe for Chicken Sausage Gumbo, by , is from Collins Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Teresa Collins

Category:
Category:

Ingredients:  
Ingredients:  
6 - 8 chicken thighs
1/2 tsp black pepper
5 - 6 Tbsp vegetable oil
3/4 pound smoked sausage cut into 1/2 in slices
1/3 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, seeded and chopped
6 green onions, thinly sliced
2 stalks celery, chopped
1 1/2 cups okra, but into 1/4 inch slices or 1 (10 oz) pkg frozen sliced okra, thawed. (optional)
4 cups chicken stock
6 cups water
1 tsp dried thyme
2 bay leaves
1/2 tsp cayenne
1/4 tsp hot-pepper sauce
salt
3 cups hot cooked white rice

Directions:
Directions:
Pat the chicken dry, then sprinkle with black pepper. Set aside. In a large heavy saucepan, heat 2 Tbsp of oil over medium heat. Add the sausage and cook, stirring frequently, for 3 - 5 minutes, or until browned on both sides. Remove to paper towels to drain. Add the chicken to the pan and cook, turning once or twice until browned on both sides. Remove with tongs to a plate. When cooled enough, skin and debone the chicken.

Measure pan drippings, then add enough oil to the pan to make a total of 5 Tbsp. Sprinkle the flour over the oil and cook over medium to medium-high heat, stirring constantly, for 6 - 10 minutes or until a deep reddish brown. Add the onion, bell pepper, green onions, and celery and cook over medium heat stirring frequently, for 5 minutes, or until the vegetables begin to soften. Stir in the okra, chicken stock, and water. Return the sausage and the chicken to the pan and add the thyme, bay leaves, and cayenne. Cook, partially covered, over low heat for about 30 minutes, or until the chicken is cooked through and tender.



Serve over rice.

Personal Notes:
Personal Notes:
I SO cheat on this recipe. I haven't cooked the chicken in a long time. I use a cajun rotisserie chicken. And frequently use Doguet's Cajun Style Roux. It definitely shortens the prep time, and I swear it is just as good!

 

 

 

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