Ingredients
-
1 1/2
-
4
-
1/2
-
3
-
1/4
-
1
-
1
-
3
-
1
-
2
-
1
-
1
-
1/2
-
2
-
2
Directions
Chicken Gumbo, From Texas Home Cooking This is the best gumbo recipe I’ve ever tried Very flavorful , So delicious and flavourful, this has been my go-to potluck dish since 2008 Have probably made it over 20 times and I have yet to take any leftovers home! Very straightforward to make, and easy to adjust the spice level if you want more or less!, I usually prefer a dark roux gumbo, but this gumbo is so delicious that I don’t even miss it! Very easy and great flavors Freezes great too!!!!!
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Steps
|
1
Done
|
Boil Chicken in Stock, Reduce Heat and Simmer Until Very Tender. |
|
2
Done
|
Remove Chicken and Reserve Stock. |
|
3
Done
|
Let Chicken Cool, Then Shred It. |
|
4
Done
|
in a Large Dutch Oven, Brown the Sausage Over Med-Low Heat. |
|
5
Done
|
Remove the Sausage and Put It With the Chicken, Leaving the Rendered Fat in the Pan. |
|
6
Done
|
Add the Oil to the Fat (use More or Less Than the 3 T. Depending on How Much Fat You Have from the Sausage. You Need About 1/4 C. Altogether.) Allow the Oil/Drippings to Heat Up Over Med-High Setting. |
|
7
Done
|
Add the Flour and Stir Constantly Until It Becomes a Medium Brown Color. |
|
8
Done
|
When It Is Brown, Turn Off the Heat and Quickly Add the Okra, Onion, Garlic, Celery, and Bell Pepper. |
|
9
Done
|
Allow the Sizzling to Stop. |
|
10
Done
|
Slowly Pour in the Stock, Stirring Well. |
|
11
Done
|
Add the Tomatoes, V-8 Juice, Green Onions, Bay Leaves, Worcestershire Sauce, Thyme, Salt, Cayenne, Black and White Peppers, and Bring to a Boil Over High Temperature Setting. |
|
12
Done
|
Reduce Heat and Simmer 45 Min. |
|
13
Done
|
Add the Chicken and Sausage and Allow to Heat Through. |
|
14
Done
|
Adjust the Seasoning as Necessary and Add the Hot Sauce If You Want a Little Extra Heat. |
|
15
Done
|
Serve Over Rice. |
