Chicken and Sausage Gumbo

Chicken And Sausage Gumbo

3-5 lb Whole Chicken

2 cartons of Chicken Stock

1 package of kielbasa sausage

2 cups frozen okra

1 cup chopped celery

1 cup chopped onion

1 cup chopped bell pepper

1 can diced tomatoes

2 tsp minced garlic

1/4 teaspoon of red pepper flakes

salt an pepper to taste

1/3 cup flour

1/3 cup vegetable oil

Gumbo File to taste.

Season whole chicken with garlic powder, salt, pepper and any of your favorite cajun seasonings. Drizzle oil in deep pot and sear both sides of chicken. Cover chicken with both cartons of stock and add chopped vegetables, except okra. Bring to a boil and then cook on low for a couple of hours or until chicken is 165 degrees.

Remove cooked chicken and shred about 2 cups of the chicken and return to the pot. Save the rest for another meal!

Make roux in a small saucepan by combining the flour and oil. Constantly stir over medium heat until it resembles a melted chocolate but be careful not to burn. Add to pot and stir.

The last hour, add canned tomatoes, frozen okra and file to taste. I also season with Tony Chachere’s and Slap Yo Mama!

This can be made in a crock pot as well. Cook on low 8-10 hours or high 4-5 hours. Serve as is or over rice.


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