It’s a short week thisÂ go-round & we’re already at Wednesday’s door.Â Â You know, one of my favorite things to is to make a large batch of soup & eat it up all throughout the work week so I don’t have to worry about what we’re having for dinner.
And that’s just what the plan is for today.Â On the menu we have a fantastic Chicken & Sausage Gumbo Recipe that has just the right amount of hearty & savory for any gumbo lover.Â Enjoy!
- 3 T vegetable oil
- 3 T all-purpose flour
- 1 T Kitchen Bouquet
- 1 T dried parsley
- 2.5-3.5 lbs chicken breast (with skin and bone)
- 1 # smoked sausage, sliced
- 1/2 t Gumbo Filet
- 1 t salt (or more to taste)
- 1/4 t pepper
- Pinch of red pepper (cayenne)
- Dash of worcestershire sauce
- 2 onions, chopped
- 1 green pepper, halved
- 2 celery sticks, halved
- 3 green onion stalks, chop bottoms and save tops to slice and sprinkle over gumbo after cooking
- 2Â cloves garlic, minced
- 2 chicken bouillon cubes
- 1 bay leaf
- 1/2 t thyme
- 2 qts water
- 3 cups cooked rice (1.5 cups uncooked)
In a large, deep pot brown chicken in oil (5-10 minutes on each side) and remove to cool.
Fry sausage in oil for 5 minutes or until browned and remove to drain/cool. Add flour to make a “roux” and cook over low to med-low fire stirring once every minute at least until it is golden brown.Â Do not burn!Â Keep an eye out on the roux, this is what makes your gumbo great.
Next, add onion, green onion bottoms, and garlic. Saute until transparent/soft. Then add water and all remaining ingredients EXCEPT green onion tops, gumbo filet, and parsley. Peel chicken off of bone into bite size chunks and add to pot. Bring to a boil over the highest fire uncovered. Leave uncovered and cook over med-high fire 35 minutes. Turn fire off and add sliced green onion tops, gumbo filet, and parsley. Remove green peppers, celery, and bay leaf.
Serve over rice & enjoy!