Chicken and Sausage Gumbo |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 10 |
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This is the most tomato-ey gumbo you'll ever have! I believe it originates from a River Road Recipe cookbook back in the early 2000s. Can be used as a side dish or a main dish. Ingredients:
1/2 cup vegetable oil |
1/2 cup flour |
2 large onions, chopped |
3 -4 stalks celery, chopped |
1 bell pepper, chopped |
1 garlic clove, minced |
1 (8 ounce) can tomato sauce |
1 (1 lb) can tomato, chopped |
2 cups organic chicken broth or 2 cups chicken stock |
1 quart water |
20 ounces okra, fresh or frozen |
1 teaspoon salt |
1 teaspoon bay leaf |
1 teaspoon thyme |
1/2 teaspoon cayenne pepper |
1 -1 1/2 lb chicken, diced |
1 -1 1/2 lb andouille sausage, sliced |
2 -3 cups uncooked rice |
1 dash gumbo file |
Directions:
1. Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn.
2. Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft.
3. Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes.
4. Add chicken and sausage, and cook for approximately 30 minutes.
5. Meanwhile, cook rice in rice cooker or stovetop.
6. Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.
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