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Sausage and Chicken Gumbo

  • Recipe Submitted by on

Category: Sauces, Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • 1/2 Cup Flour
  • 1/2 Cup Butter
  • 1/4 cup Canola Oil
  • 1/2 Cup Onion, Coarse Chop
  • 1/2 Cup Celery, Coarse Chop
  • 1/2 Cup Bell Pepper, Coarse Chop
  • 4 Cloves Garlic, Minced
  • 2 Cups Chicken Stock, divided
  • 2 TBS Cajun Spice (store bought or make your own using my recipe for "Big Easy in a Jar"
  • 1-1/2 Pound Andouille Sausage, Sliced
  • 1-1/2 pound Chicken meat from a Rotisserie Chicken
  • 3 to 4 Scallions, sliced for garnish
  • 1/4 Cup Chopped Cilantro for garnish
  • 1/2 Cup per serving White Rice

 Directions

1. First, make a roux...Heat the butter, add the flour and stir slowly over low to medium low heat for at least 10 minutes, longer if you want a darker roux
3. While that is cooking, with your other hand (remember to stir your roux), saute the onions, bell pepper and celery in the canola oil.
4. During the last 2 minutes, add the garlic to the vegetables
5. When the Roux is smelling nutty and you have the desired color, add the vegetables to the roux and stir to coat.
6. Add 1 cup of the chicken stock, reserving another cup to thin the stew as needed
7. Add the sausage, and spices. Stir and cook for about 20 minutes over medium heat for all of the flavors to combine and the fat from the sausage to flavor the stew.
8. Add the chicken and cook for 5 more minutes to heat the chicken.
9. If needed, add more Chicken Stock to thin the stew.
Serve, add 1/2 cup Rice on the side of the bowl and top with sliced scallions And ENJOY!

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