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Chicken & Sausage Gumbo Recipe

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This recipe for Chicken & Sausage Gumbo, by , is from The Hoots Family Cookbook Project, 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:  
Cindy Hoots

Category:
Category:

Ingredients:  
Ingredients:  
5# chicken breasts, boneless
2-3# Smokey Hollow Beef Link Sausage
2 c. oil
4 c. flour
1 bunch green onions, chopped
1 med. bell pepper, chopped
4 stalks celery, finely sliced or chopped
3 Tbsp. dried parsely
3 Tbsp. minced garlic
2 cartons chicken broth (+ the broth the chicken is cooked in)
Salt & Pepper, to taste
Tony's or Slap Ya Mama seasoning, to taste
2 cans Rotels
1 -2 Tbsp. diced Jalapenos

NOTE: To make this a Gluten Free recipe, substitute the flour with Pillsbury Blend Almond Flour

Directions:
Directions:
Boil chicken in a large stockpot. Remove chicken from broth & shred using electric mixer while hot.

Make roux by heating oil & stirring in the flour. Stir often so that it doesn't burn. Let it get really brown.

Add green onions, celery, bell pepper, parsely & garlic to the roux. Add just enough water to loosen it up & let it fry down until veggies are soft.

Add cartons of chicken broth & a little more water. Add salt, pepper & seasonings.

Add chicken & sausage that has been sliced/quartered. Let it cook down for approx. 30-40 minutes.

Add Rotels & Jalapenos. Let it cook for 40 minutes. If it seems to be too thick, add some extra water.

When gumbo is done, add 1 Tbsp. gumbo file seasoning when done. The longer the gumbo sets, the better the flavor.

Personal Notes:
Personal Notes:
Ms. Gayle Gassiott says, "It's also good to throw in 1# of shrimp with this gumbo! Add the shrimp when you add the sausage."

 

 

 

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