Chicken and Sausage Gumbo
Author: Barry Martin
I modified Mom's Seafood Gumbo recipe as Lisa doesn't like seafood.
Ingredients
- ⅔ C. Flour
- ½ C. Canola Oil
- 2 lbs Chicken Tenderloins diced
- 1 C. Onions, chopped
- 2 Tbs garlic, minced
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
- 1 Yellow Bell Pepper, chopped
- 6 stalks Celery, finely chopped
- ½ tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Cayene Pepper
- 6 C. Chicken Broth
- 15 oz. can Fire Roasted Diced Tomatoes, garlic
- 2 qt. Tomato Juice
- 8 oz. can Tomato Sauce
- 3 C. fresh Okra, sliced
- 4 Bay Leaves
- 2½ tsp. Tony Chachere's Creole Seasoning
- 4 T. Turbinado Sugar in the Raw
- 2 Packages of Johnsonville New Orleans Style Andouille Sausage
- Emeril's Original Essence
Instructions
- To make Roux –
- In a large, heavy sauce pan or Dutch oven, stir flour and oil until smooth.
- Cook, stirring constantly over med. high heat for 5 min.
- Reduce heat to medium and continue to cook and stir for about 10 min. or until Roux is a lt. reddish brown.
- Do not use plastic spoon to stir as it will melt!
- After making the Roux -
- Stir in onions, garlic, red, green and yellow bell peppers, celery, salt, black and red pepper, and Creole seasoning.
- Cook over medium heat for 3-5 min. or until vegetables are crisp tender, stirring frequently.
- Gradually stir in chicken broth, tomatoes, tomato juice, tomato sauce, okra, bay leaves, and sugar.
- Bring to a boil and reduce heat, simmering covered for 30 min.
- Dust chicken with Emeril's Original Essence
- Stir in Chicken.
- Simmer, covered, 30 minutes.
- Stir in Andoullie Sausage
- Discard Bay Leaves and taste for seasonings and adjust.
- It may require a little more Salt, Red Pepper, or Creole Seasoning.
