Chicken Gumbo
Recipe by National Chicken Council
Ingredients
- chicken
- 2 pounds pounds chicken parts (breast and thigh), cut up*
- 4 tablespoons vegetable oil for sautéing
- 6 ounces Andouille sausage
- Roux
- 4 tablespoons vegetable oil
- 4 tablespoons flour
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1 teaspoon chopped garlic
- 2 cups chicken stock
- 1 tablespoon purchased Cajun Seasoning Spice Mix, more or less to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground pepper, or to taste
- 1/2 cup chopped green onion
- 4-6 cups cooked rice, for serving
Instructions
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Warm oil in a large shallow pan or Dutch oven. Add chicken and brown over medium heat. Add sausage to pot and sauté with chicken. Remove both from pot and reserve.</p><p>In same pan, heat oil for roux. Add flour and cook over medium low heat until flour is desired color – the darker the roux, the darker the sauce. Add onions, celery, and green pepper. Add garlic to the mixture; stir continuously. When vegetables reach desired tenderness, about 7-8 minutes, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season with Cajun seasoning, adding 1 teaspoon at a time to taste. Add salt and pepper to taste.
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Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.
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