Chicken and Sausage Gumbo - CD Recipes - CookingDistrict.com
Cooking District Recipes

Chicken and Sausage Gumbo

Photo by Galveston.com
Categories: Cajun, Creole, Poultry, Soups, Southern
Yield:
1.5 gal
Portion Size:
8 oz
Portions:
24
Photo by Galveston.com
Step 1
8 oz • Flour
8 oz • Butter - melted
Melt butter in a heavy guage sauce pot. Mix in flour to make roux. Slowly cook roux,stirring often until peanut butter colored. Remove from heat and reserve.
Step 2
1 each • Onion - diced
6 stalk • celery-diced
2 each • red pepper-diced
2 each • Green pepper-diced
2 each • Carrot
2 lb • okra-sliced
2 tbsp • garlic chopped
2 oz • Olive oil
2 tbsp • cajun spice blend
In a stock pot saute all the vegetables with cajun spice blend in oil until tender. Add the brown roux and stir
Step 3
3 lb • Chicken Meat • cut in 1.5" cubes
2 lb • Andouille sausage • 1/2 inch slices
1 gal • Chicken Stock
Rub chicken in cajun spice, In a heavy skillet with oil, brown the chicken pieces and reserve. Add chicken stock to the pot, temper in the roux and stir. Bring to boil and reduce heat. add in the chicken pieces, Simmer for 20 minutes, add in the sausage and simmer an additional 40 minutes, to ensure the roux is cooked out.
Step 4
• cooked white rice
• Scallions • sliced thin
Serve with scoop of cooked white rice and sliced scallions
Nutritional Analysis
Calories 
Protein
Carbs250g
1000
Fat
Cholesterol 
Sodium 
Information is on a per portion basis.
Notes

Comments

jgbusch • 12/17/2016
I may be making a fool of myself because I'm just a home/hobby cook, but since I love making gumbo I'm always looking for interesting variations of my standard chickensausage gumbo recipe. I'm particularly intrigued here because this recipe purports to be chickensausage gumbo, but the only mention of meat in this recipe seems to be the chicken stock in which the veggies are cooked. Ummm, did I overlook the chicken and sausage part? If so, my bad.
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