Chicken and Sausage Gumbo
Directions
- 1Add 3 tablespoons of oil to a large pot.
- 2Add 3 pounds of boneless, skinless chicken thighs seasoned with Zatarain's Blackening Seasoning to the pot and cook.
- 3Remove the chicken from the pot and set aside.
- 4Add 2 pounds of chopped smoked sausage to the pot and brown.
- 5Remove the sausage from the pot and set aside.
- 6Add 2 chopped green bell peppers, 5 chopped celery ribs and 2 chopped yellow onions to the pot and cook until soft (about 15-20 minutes).
- 7Add the chopped chicken back to the pot.
- 8Add the cooked sausage to the pot.
- 9Add 28 ounces of thawed and rinsed frozen okra to the pot.
- 10Add 4 cups of chicken broth and 4 cups of water to the pot.
- 11Add 1 jar of Savory's Old Fashioned Roux (microwaved for 1 minute to soften) to the pot and mix until dissolved.
- 12Add 8 cloves of minced garlic, 2 tablespoons of browning sauce, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 2 tablespoons of Cajun seasoning, 2 teaspoons of ground thyme, and 2-3 bay leaves to the pot.
- 13Add salt and pepper to taste. Add 2-3 cups of water if needed to adjust consistency.
- 14Cover the pot and let it simmer for at least 1.5 hours (2-3 hours is preferred).
Ingredients
- 3 tablespoons oil
- 3 pounds boneless, skinless chicken thighs
- 1 Zatarain's Blackening Seasoning
- 2 pounds smoked sausage
- 2 green bell peppers
- 5 celery ribs
- 2 yellow onions
- 4 cups chicken broth
- 4 cups water
- 1 jar Savory's Old Fashioned Roux
- 8 cloves minced garlic
- 2 tablespoons brown gravy seasoning
- 2 tablespoons Cajun seasoning
- 2 teaspoons ground thyme
- 3 bay leaves
- 1 salt
- 1 pepper
Equipment
large potcutting boardtongsspoonmicrowave