Chicken & Sausage Gumbo

  • Prep + Cook Time
    3.5 Hours
  • Servings
    6
  • Calories
    494
  • Nutritional Information
    • 35 g FAt
    • 11 g Sat. FAt
    • 16 g CArbs
    • 2 g Fiber
    • 1 g sugars
    • 30 g proteins

Ingredients

    4 Forester Farmer’s Market Chicken Breast cut in to 1″ pieces
    1 pound andouille sausage, cut into 1/4-inch-thick slices
    Vegetable oil
    3/4 cup all-purpose flour
    1 medium onion, chopped
    1/2 green bell pepper, chopped
    2 celery ribs, sliced
    2 quarts hot water
    3 garlic cloves, minced
    2 bay leaves
    1 tablespoon Worcestershire sauce
    2 teaspoons Creole seasoning
    1/2 teaspoon dried thyme
    1/2 to 1 teaspoon hot sauce
    4 green onions, sliced
    Filé powder (optional)
    Hot cooked rice
    Garnish: chopped green onions

Ingredients

Preparation

    1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
    2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
    3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
    4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
    5. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
    6. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
    7. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Preparation