Ingredients: |
Ingredients: 1 c. all-purpose flour
6 slices bacon (for 3/4 cup bacon grease)
Vegetable oil (if needed to add to bacon grease)
1 lb. smoked sausage, sliced (cajun or regular andouille)
2 lrg. chicken breasts or 4 chicken thighs, boiled and shredded
1 c. onion, finely chopped
1 c. green bell pepper, finely chopped
1 c. celery, finely chopped
64 oz. chicken stock (reserve broth from boiled chicken and/or use 4-5 cans chicken broth)
4 garlic cloves, minced
1½ tsp. thyme
1 tsp. cajun seasoning
1 tsp. salt
¼ tsp. black pepper
2 bay leaves
2 tbsp. Worcestershire sauce
Water
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Directions: |
Directions:In a large pot, fill halfway with water and season chicken with salt, pepper, garlic powder, onion powder, and seasoning salt.
Cook about 30 minutes. Reserve broth in pot; remove chicken and shred with forks. Set aside.
Fry bacon in a large dutch oven. Remove bacon, drain on paper towels and crumble. Do NOT discard bacon grease. You will need it to make the roux.
**You might have to measure the bacon grease and add vegetable oil to ensure you have ¾ cup. Pour oil back in pot after measuring it.
Once enough oil is in dutch oven and thoroughly heated, slowly whisk in flour to make roux. Stir constantly until it is a medium-dark brown color. Lower the temperature to avoid burning. This will take about 15-20 minutes, depending on how high the heat is.
After roux is ready, whisk in 32 oz. of reserved chicken broth.
Add onion, green pepper and celery. Insert other seasonings and Worcestershire sauce.
Add in the other 32 oz. of broth; if there is not enough reserved stock from boiled chicken, add 2 to 3 cans of chicken broth.
Then stir in chicken, sausage and crumbled bacon.
Cover and simmer at least 1 hour or cook in crockpot for 4 hours on low. |
This recipe for Gumbo: Chicken & Sausage is from