Chicken & Sausage Gumbo

Contributed by:

RITA

Everyone in the south makes gumbo differently. Some make their roux, others buy pre-made. Some cook their chicken and use that stock, while others buy rotisserie and use store bought chicken broth. I believe Mulate’s recipe is as close to foolproof as possible. Please note: if you would also like to add shrimp to this recipe, it should go into the pot at the same time as the chicken.

INGREDIENTS

4 qts. water

1 cup roux

2 medium onions, diced

1 medium bell pepper, diced

3 stalks celery, diced

5 cloves garlic, diced

3 (10 oz) packs frozen cut okra (optional)

1 tbsp Mulate's Cajun Seasoning, or any other season-all

½ tsp cayenne pepper

½ tsp black pepper

1 lb shrimp (optional)

1 lb smoked sausage, sliced ¼ in thick

2 lbs cooked, boneless skinless chicken thighs, trimmed and cut into smaller pieces

3 cups cooked white rice

DIRECTIONS

In a large soup pot, bring water to a boil. Add roux and stir until dissolved. Add vegetables and dry seasoning; bring back to a boil. Continue to boil for 35 minutes. Add smoked sausage and boil for 10 minutes. Add chicken (and shrimp) pieces; bring back to a boil and continue to boil for 25 minutes. Turn off heat and let gumbo sit for 30-45 minutes before serving over white rice.

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