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Recipe Detail

Chicken and Sausage Gumbo

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  • Brief Description

    A fantastic cajun gumbo, delicious on a cool winter evening.

  • Main Ingredient

    sausage

  • Category:  Soups

  • Cuisine:  American

  • Prep Time:  25 min(s)

  • Cook Time:  45 min(s)

  • Recipe Type:  Public

  • Source:

    Better Homes & Gardens New Cook Book

  • Tags:

    Family Crockpot Make-Ahead Large groups Dutch Oven

  • Notes:

    For seafood gumbo: prepare as above, except substitute 12 oz. frozen shelled shrimp and 6 oz. fresh or frozen crabmeat for the chicken. Thaw shrimp and crab, if frozen. Cut up crab. Cook roux 'til LIGHT reddish-brown. Add shrimp and crab during last 5 minutes of cooking. Substitute one teaspoon Cajun, blackening, or Essence seasoning for black, red pepper & garlic, if desired. Much more flavor & kick.

  • Posted By:  mcarr

  • Posted On:  Nov 03, 2021

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Number of Servings:

Ingredients:

  1. 1/3 cups - all-purpose flour
  2. 1/4 cups - cooking oil
  3. 1/2 cups - chopped onion
  4. 1/3 cups - celery or green pepper
  5. 4 cloves - garlic
  6. 1/4 teaspoons - black pepper
  7. 1/4 teaspoons - ground red pepper
  8. 4 cups - chicken broth
  9. 8 ounces - andouille or smoked sausage
  10. 1 1/2 cups - sliced okra
  11. 1 1/2 cups - frozen mixed vegetables optional
  12. 2 - bay leaves
  13. 1 - large chicken breast
  14. 2 cups - hot cooked rice
  15. 1/2 teaspoons - Cajun or fajita seasoning

Directions:

For roux, in a large heavy saucepan or Dutch oven combine flour and oil 'til smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or 'til roux is dark reddish-brown.

Stir in onion, celery or green pepper, garlic, black pepper and red pepper and fajita or Cajun seasoning. Cook over medium heat for 3-5 minutes or 'til vegetables are just crisp-tender, stirring often.

Gradually stir in HOT chicken broth (use whisk to combine thoroughly); stir in sausage, okra, mixed vegetables (if using) and bay leaves. Add chicken. Bring to boiling; reduce heat.

Cover; simmer 20-3o minutes or 'til tender. Discard bay leaves. Serve over rice.


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