Chicken Gumbo
A Louisiana staple. Delicious comfort food with a little kick.
Ingredients
- ½ cup Olive Oil
- 2 lbs Andouille Sausage
- 4 lbs Skinless Chicken Thighs and Breasts
- 3 tbsp Cajun Seasoning
Roux
- 1 cup Flour
- 1 stick Butter
- 1 can Tomato Paste (small can)
- 2 diced Onions
- 1 cup Diced Celery
- 1 cup Diced Green Peppers
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Cayenne
- 3 Bay Leaves
- 2 cups Chicken Stock
- 1 can Stewed Diced Tomato
- 2 cups Carolina-brand Rice
- 2 cups Water
- 2 cups Additional Chicken Stock
- 2 Jalapenos (with or without seeds - depending on how spicy you like your gumbo)
Instructions
- In large pan sauté Olive Oil, Andouille Sausage, Chicken Thighs and Breasts and Cajun Seasoning and cover. Cook approximately 8-10 minutes. Remove chicken and sausage from pot and set aside to cook.
Roux
- Into pot with droppings from sausage and chicken add Flour and Butter. Cook roux until golden brown nutty color about 4-5 minutes.
- Add Tomato Paste, Onion, Celery, Green Peppers, Salt, Black Pepper, Cayenne and Bay Leaves and sauté for 3 minutes.
- Add Chicken Stock, Stewed Diced Tomato and cook until thickened.
- Remove chicken from bones and shred meat (it will still be a little undercooked). Add meat to pot and add Rice, Water, Additional Chicken Stock and Jalapeños.
- Simmer for 1 hour until chicken is cooked through and rice is tender.
- Spoon into large bowls. Serve with crusty bread and a green salad.
