Ingredients
-
1
-
1
-
2
-
2
-
4
-
4 - 6
-
4
-
2
-
2
-
1
-
-
-
-
-
Directions
Chicken and Sausage Gumbo, This is the BEST gumbo I have ever had. No okra! Hearty and classic. If you can’t find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don’t know the origin., The best! I sometimes make this with leftover or fresh turkey and we love it! It freezes well., I’ve not cooked this recipe yet, but! I was so impressed with the photo, I had to explore the recipe. When I’m on the hunt for a certain look for a recipe, I usually google images of the cooked product and this time, I looked for that rustic, well seasoned look, and I found very few had that inviting finished look I’d been searching for. I came upon this, better than any I’d seen, that really ca-ll-ed my name, Jennifer, Jennifer check me out, could I be the one you’ve been looking for. And no nasty okra! Yes!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season the Chicken With Salt, Pepper and Creole Seasoning. |
|
2
Done
|
Brown Quickly. |
|
3
Done
|
Brown the Sausage, Pour Off Fat and Reserve Meats. |
|
4
Done
|
in Large, Heavy Pot, Heat the Oil and Cook the Flour in the Oil Over Medium to High Heat, Stirring Constantly, Until the Roux Reaches a Dark Reddish-Brown Color, Almost the Color of Coffee or Milk Chocolate. |
|
5
Done
|
If You Want to Save Time, or Prefer a More New Orleans-Style Roux, Cook It to a Medium, Peanut Butter Color, Over Lower Heat If You're Nervous About Burning It. |
|
6
Done
|
Add the Vegetables and Stir Quickly. |
|
7
Done
|
This Cooks the Vegetabels and Also Stops the Roux from Cooking Further. |
|
8
Done
|
Continue to Cook, Stirring Constantly, For About 4 Minutes. |
|
9
Done
|
Add the Stock, Seasonings, Chicken and Sausage. |
|
10
Done
|
Bring to a Boil, Then Cook For About One Hour, Skimming Fat Off the Top as Needed. |
