Ingredients: |
Ingredients: - 1 jar Savoie's Old Fashioned Roux (you'll only need half the jar, refrigerate remaining for next time)
- little bit of flour and vegetable oil on hand in case needed for roux
- 1 package fresh trinity mix or frozen bag (celery, onions, peppers)
- 1 tbsp parsley
- bay leaves (usually 5-7)
- 2 tbsp garlic powder
- 2 tbsp Tony Chachere's Creole Seasoning
- 12oz andouille sausage, sliced
- 1 rotisserie chicken
- salt and pepper
- 4 cups chicken broth
- cooked white rice
- Tony Chachere's Gumbo File (sprinkle on top, to taste)
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Directions: |
Directions:*Ahead of time - cook your sausage and slice it. Pull all the meat off the rotisserie chicken and set aside.
1. In a large, deep skillet over medium-low heat, cook your roux following the instructions on the Savoie's jar. This is the hardest part! You can NOT burn the roux!!! Stir constantly. You are looking for a dark caramel color and thick like brownie mix, but not clay. Takes around 10 minutes.
2. Once you have your roux, add in trinity mix (onions, peppers, celery) and stir until softened, about 5 min. If the mixture becomes too runny/moist, add a little flour. If it seems a little too dry, add some vegetable oil.
3. Next add your cooked sausage slices and chicken pulled from the rotisserie chicken. Mix all around. Season with parsley, garlic powder, and creole seasoning. Simmer together another minute or two. Add a little water if it gets dry.
4. Move this mixture into deep pot on stovetop. Add chicken broth and bay leaves and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally. Give it a good hour or two on low! The longer it cooks, the more flavor it will have. Continue to add chicken broth to make it thinner if you desire. Adjust your seasonings to taste (salt, pepper, creole seasoning, garlic powder) while cooking.
5. Serve with white rice and sprinkle gumbo file on top to taste.
I always serve toasted french bread with mine.
Enjoy! Laissez les bons temps rouler! |
Personal
Notes: |
Personal
Notes: One of my favorite LA foods that we always had growing up was Dad's chicken and sausage gumbo! His is way better than my version because he makes a homemade roux and cooks in a deep "gumbo pot". Dad also uses leftover dark meat turkey after Thanksgiving and Easter. He also will use whole chicken, simmer in with bones and all. I cheat and pull the chicken off a rotisserie chicken. This version is the "busy working mom" version! Still super yummy and always a crowd pleaser, especially on a cool fall football day!
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This recipe for Chicken and Sausage Gumbo is from