New Orleans Style Chicken And Sausage Gumbo

chicken gumbo

chicken gumbo

One of my favorite quotes is “The best part of life is like gumbo: hot, spicy and mixed all together.” It’s so true! A great pot of gumbo will bring people together, fill your stomach and if you do it right, it will clean your sinuses too!

Here’s a recipe that’s over 25 years old and made all with chicken products.

Prep Time: 15 Minutes
Cook Time: 3 Hours

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked chicken sausage (preferrably chicken andouille sausage) cut into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon spice blend (blend recipe below)
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon gumbo file’ powder (found in any spice store)

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then…