Chicken & Sausage Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5# chicken breasts, boneless
2-3# Smokey Hollow Beef Link Sausage, sliced or quartered
2 ½ 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 ½-2 Tbsp. diced Jalapenos
NOTE: To make this a Gluten Free recipe, substitute the flour with Pillsbury Blend Almond Flour
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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 shredded chicken & sausage. Let it cook down for approx. 30-40 minutes on med. heat.
Add Rotels & Jalapenos. Let it cook for 40 minutes on low heat. If it seems to be too thick, add some extra water.
When gumbo is done, add 1 Tbsp. gumbo file seasoning. The longer the gumbo sets, the better the flavor. |
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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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