Chicken & Sausage Gumbo

Travis and I have tried over 15 different bowls of gumbo
from various country restaurants to true southerner's secret recipes.

But THIS RECIPE tops 'em all with its bold flavor from homemade Roux and Cajun spices! 

Ingredients:

       1 1/3 c. all-purpose flour

       4 c. onion, chopped 

       2 c. celery, chopped

       1 c. green bell pepper, chopped

       8 cloves of garlic, finely chopped

       4 Tbsp. oil (use more if needed)

       6-8 Sausage links, thinly sliced (Cajun andouille, spicy, smoked, or hot sausage)

       4-6 chicken breasts, shredded

       8 c. water

       6 c. chicken broth

       4 tsp. salt

       1 tsp. pepper

       1 tsp. cayenne pepper

       Top with: Tony Chachere's Creole Seasoning

Directions:

Step 1: In a deep saucepan, brown the flour until its the color of chocolate milk

(stir constantly to avoid scorching... burning will ruin the entire flavor!)

(Brown on low-medium heat and be patient, this step can take awhile)

Step 2: Saute onion, celery, bell pepper, and garlic in oil until tender

Step 3 & 4: Brown sausage and shred chicken

(Add the sausage drippings to the pot; it helps create the Roux)

Step 5: Combine browned flour, tender vegetables, sausage, and chicken in a gumbo pot

Step 6: Add all remaining ingredients: water, chicken broth, and seasonings

Step 7: Allow mixture to simmer for at least 1 hour

Step 8: Serve over steamed rice w/ a dash of Tony's... Enjoy!

 

Tip: Double this recipe and freeze up to 5 gallon-sized Ziploc for quick & easy meals 

       (the gumbo is more flavorful after 3 months in the freezer... tip from a Louisiana Cajun!)

Sincerely,                                      

Team Tolman in the Kitchen