Chicken and Sausage Gumbo Recipe

Ingredients

	5-6 chicken breasts – with skin / bones
	5 – 6 chicken thighs – with skin / bones
	2# sausage (I use 1# beef and 1# pork)
	1 - 2 large onions
	1 ½ Bell peppers
	4 – 6 stalks celery
	4 – 5 green onions
	2 cloves garlic
	4 tablespoons Roux mix

1 can chicken broth


Instructions


Place chicken in large pot and cover with water, pot should be a bit more than ¾ full with chicken and water. Add following, coarsely chopped: ½ onion; ½ bell pepper; 2 stalks celery; 1 tablespoon Tony Chachere’s (or similar Cajun seasoning). Cook over medium – high until chicken is done.


Meanwhile – sauté sliced sausage in skillet over medium heat.(preferably cast iron) While sausage is cooking, dice all remaining vegetables and combine in large bowl. When sausage is done remove from skillet and place to side (do not clean skillet); add all veggies to hot skillet and stir to mix in sausage drippings. Cook veggies stirring often for approx 5 minutes. “Steal” 1 to 1 ½ cups broth from chicken pot and add to veggie mixture. Simmer over medium heat for 15 to 20 minutes stirring often.


Remove chicken from broth and set aside to cool, then de-skin/de-bone. Save remaining broth in original pot. Bring broth to boil and stir in 3 – 4 tablespoons roux mix. Stir until dissolved and allow to simmer approximately 20 to 30 minutes. Add veggies, chicken and sausage to broth mixture. (you may need to add the 1 can chicken broth at this point if pot is not approximately 1/2 full with liquid before adding meat and veggies) Stir well, season to taste, and simmer 1 to 2 hours. Seasoning will deepen with time so be careful not to over-salt/season initially.




Serving Suggestions

Serve over rice.

Originally Submitted 11/18/2007

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